The Best Ever Chicken Fajita Chowder Recipe

This winter, replace Taco Tuesdays with this delicious chicken fajita chowder recipe! It’s unbelievably filling and hits the spot on the cold, dark days of this season.

The best part about this recipe is you can make it two different ways! Taste of Homeshared their way of making this recipeusing a dutch oven, and this versionof the chowder can easily be made in a crockpot so all you have to do is throw the ingredients together and let the crockpot work its magic.

For your chicken fajita chowder, you’ll need the following:


  • 1 pound chopped boneless skinless chicken breasts
  • 1 medium green pepper, chopped
  • 1 sweet red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 4 cups of water
  • 2 cups of frozen corn
  • 1 cup uncooked brown rice
  • 10 ounces (1 can) green enchilada sauce
  • 4 ounces (1 can) chopped green chiles
  • 1/4 teaspoon salt
  • 1 cup shredded Mexican cheese blend
  • 1 cup sour cream
  • Tortilla chips, optional
  • Minced fresh chives, optional

Place your dutch over medium-high heat and add the olive oil, chopped chicken pieces, peppers, and onion and stir until the vegetables are crisp and tender.

Next, stir in the water, uncooked brown rice, frozen corn, the entire can of green enchilada sauce, chopped green chiles, and salt. Bring this mixture to a boil, then reduce heat, cover, and simmer until rice is cooked and tender, approximately 35-40 minutes.

Once the rice is cooked, remove the dutch oven from heat. Stir in the Mexican blend cheese and sour cream until the cheese is melted. Top with chives and serve with tortilla chips.

If you wanted to add a twist to the ingredients, switch out the water for chicken stock (4 cups) and replace the rice with black or pinto beans! Yum! Crockpot instructions:

  • 1 pound boneless skinless chicken breast
  • 1 can enchilada sauce
  • 1 can green chilies
  • 1 onion diced
  • 3 cups of water
  • 1 pack of frozen corn
  • 1 cup uncooked rice
  • 1 green pepper
  • 1 red pepper
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream

Pour water, enchilada sauce, green chilies, diced onion, and chicken breast into the crockpot. Cover the crockpot, then turn on high for two hours.

After two hours of cooking, make sure chicken is cooked through, then remove the chicken breast, cut into pieces, and place back into soup mixture.

Now, add the frozen corn, uncooked rice, and green peppers. Stir the ingredients together, place lid back on the crockpot and continue cooking on low for three hours.

About ten minutes before eating, add the cheese and sour cream into the soup, and stir until the cheese melted. Serve with tortilla chips.

Want to hear a life hack? You can make this recipe ahead of time (just keep the uncooked chicken separate!), put into a container or Ziploc bag and freeze for later (super easy meal prep!)! To reheat, just pop it into the microwave or a pot on the stove.

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