Friday, March 11, 2011

Best Ever Chicken Fajita Chowder

This was an easy soup to throw together before supper. I did most of my chopping during naptime and then was able to throw everything in and have supper ready early. It was a little bland for me, but adding salt and pepper helped. We also topped ours with crunched up potato chips and that seemed to give it a little crunch and maybe more flavor. The kids all ate it really well, so that was an added bonus for me!

Best Ever Chicken Fajita Chowder
(recipe found in Taste of Home)

1 pound boneless skinless chicken breasts, chopped
1 each medium green, red and yellow peppers, chopped
1 medium onion, chopped
2 tablespoons olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1/4 teaspoon salt
1 cup shredded mexican cheese blend
1 cup sour cream
tortilla chips and minced fresh chives, optional

In a dutch oven over medium high heat, cook and stir the chicken, peppers and onion in oil until vegetables are tender crisp. Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Remove from heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired.

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