Chicken Fajita Chowder

1  pound boneless skinless chicken breasts, chopped
1  each medium green, sweet red and yellow peppers, chopped
1  medium onion, chopped
2  Tbsp. 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  tsp. salt
1  Cup (4 ounces) shredded Mexican cheese blend
1  Cup (8 ounces) 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 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.

Yield: 6 servings.



About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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