Chicken Fajita Chowder

By shelliec

Nutrition Facts: 1-1/3 cups (calculated without optional ingredients) equals 482 calories, 21 g fat (10 g saturated fat), 85 mg cholesterol, 531 mg sodium, 45 g carbohydrate, 4 g fiber, 26 g protein.

Ingredients

• 1 pound boneless skinless chicken breasts, chopped
• 1 each medium green, sweet 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 (4 ounces) shredded Mexican cheese blend
• 1 cup (8 ounces) sour cream
• Tortilla chips and minced fresh chives, optional

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender. 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 the heat. Stir in cheese and sour cream until cheese is

melted. Serve with chips and chives if desired.