The weather here in Texas has been crazy to say the least. A few days ago we got 2 inches of snow. It was melted and gone with in 24 hours. :( Now this weekend we will be in the 60's. Geez, I wish the weather would make up its mind.
The first time we got snow this season was over Christmas, it managed to stick around for a couple of days. While the flakes fell I made a big pot of this chowder. It has been on my to do list since last year.
The chowder was so tasty! It was my first time to ever taste chowder. Wish I would have made it sooner. As a matter of fact I have it on our meal plan again for next week, we liked it that much! (Lets just hope its not in the 60's for long!)
We serve this up with Flour Tortillas or Sweet Buttermilk Cornbread Enjoy!
Chicken Fajita Chowder
- 1 1/2 lbs. boneless skinless chicken breast, chopped
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 Tablespoons olive oil
- 1 Tablespoon fajita seasoning (we love Bolner's Fiesta)
- 3 cups chicken broth
- 2 cups frozen corn
- 1 cup uncooked brown rice (we have used white, too)
- 10 oz. green enchilada sauce
- 4 oz. chopped green chilies
- 1/2 teaspoon crushed red pepper, opt.
- 1/4 teaspoon salt
- 4 oz. mexican blend cheese, shredded (1 cup)
- 8 oz. sour cream
- salt & pepper, to taste
- tortilla chips, chives and/or cilantro, opt.
- *Preheat a large dutch oven or pot with olive oil over medium-high heat. Add chicken, peppers, onion and garlic. Season with fajita seasoning and cook until vegetables are tender and chicken is no longer pink. Stir in broth, corn, rice, enchilada sauce, chilies, crushed red pepper and salt. Bring to boil. Reduce heat; cover and simmer for 35 to 40 minutes or until rice is tender.
- Remove from heat. Stir in cheese and sour cream until melted. Salt & pepper, to taste and serve. Top with chives or cilantro, if desired. We serve this with tortilla chips, flour tortillas or corn bread.
Feeds 6 - 7
Adapted from: Taste of Home mag. feb/mar 2011