Chicken Fajita Chowder Food

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BEST EVER CHICKEN FAJITA CHOWDER



Best Ever Chicken Fajita Chowder image

Warm up weeknights with bowls of this thick, cheesy soup that captures the zippy flavors of the Southwest. -Beverly Matthews, Pasco, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

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
4 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 can (10 ounces) green enchilada sauce
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1 cup shredded Mexican cheese blend
1 cup sour cream
Tortilla chips and minced fresh chives, optional

Steps:

  • 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, chiles and salt. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 35-40 minutes., Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives if desired.

Nutrition Facts : Calories 477 calories, Fat 23g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 579mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein.

CHICKEN FAJITA CHOWDER



Chicken Fajita Chowder image

This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

3 large tomatoes, chopped
1 can (15 ounces) black beans, rinsed and drained
6 ounces fully cooked Spanish chorizo links, sliced
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 envelope fajita seasoning mix
1-1/2 cups frozen corn, thawed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
6 green onions, chopped
3/4 cup salsa
1/2 cup chopped fresh cilantro
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
Cubed avocado and additional cilantro, optional

Steps:

  • Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours., Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 1069mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

EASY CHICKEN FAJITA SOUP



Easy Chicken Fajita Soup image

This soup is simply made, with chicken, peppers, onions, and tomatoes in a delicious seasoned broth. Serve the soup as is or top with tortilla chips.

Provided by Gweb8

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste

Steps:

  • Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
  • Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
  • Season the soup with hot sauce, salt, and pepper to taste before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 15.6 g, Cholesterol 24.4 mg, Fat 5.5 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 0.7 g, Sodium 714 mg, Sugar 3 g

FIESTA CHICKEN CHOWDER



Fiesta Chicken Chowder image

The original came from TOH. I posted though I hadn't tried it and based on the first review I decided to tweak it a bit and come up with my take on the recipe.

Provided by invictus

Categories     Chowders

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons all-purpose flour
2 (1 1/4 ounce) envelopes taco seasoning mix, divided
1 lb boneless skinless chicken breast, cut into 1 inch cubes
3 tablespoons vegetable oil
15 ounces chicken broth
2 teaspoons onion powder
2 teaspoons garlic powder
2 bell peppers, diced
15 ounces black beans, rinsed and drained
11 ounces condensed cream of chicken soup
1 tablespoon lime juice
3 tablespoons fresh cilantro

Steps:

  • In a large resealabel plastic bag combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat.
  • In a large saucepan, saute chicken in oil until juices run clear.
  • Stir in chicken broth, onion powder, garlic powder, remaining taco season, beans. Bring to a boil, reduce heat; cover ans dimmer 5 minutes or until rice is tender.
  • Stir in soup, cilantro, lime juice, heat through.

Nutrition Facts : Calories 178.4, Fat 6.9, SaturatedFat 1.3, Cholesterol 28.8, Sodium 378.5, Carbohydrate 13.4, Fiber 3.2, Sugar 1.2, Protein 15.4

EASY CHICKEN FAJITAS



Easy Chicken Fajitas image

Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.

Provided by Suzie Clymer

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil, or more as needed
1 onion, cut into strips
1 bell pepper, cut into strips, or more to taste
2 skinless, boneless chicken breast halves, cut into strips
¼ cup water, or more to taste
2 tablespoons taco seasoning mix (such as Old El Paso®), or more to taste
8 (6 inch) flour tortillas

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
  • Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
  • Serve chicken and vegetables on tortillas.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g

TO-DIE-FOR CHICKEN FAJITA MARINADE



To-Die-For Chicken Fajita Marinade image

Great marinade for chicken fajitas on the outdoor grill or the George Foreman. Smells great! Update: volume of oil for the marinade has been reduced.

Provided by londongavchick

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1/4 cup water
1/2 cup lime juice
1 tablespoon minced garlic
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons pepper
2 tablespoons Worcestershire sauce
2 lbs boneless skinless chicken breasts

Steps:

  • Mix first seven ingredients and pour into ziplock bag with chicken breasts.
  • Marinade for 1/2 to a few hours but chicken is overpowered by the lime juice if left too long.
  • Grill each breast until no longer pink in the middle--about 6 minutes on each side for the George Foreman.
  • Remove from grill and wrap in aluminum foil.
  • Let rest for ten minutes before slicing.
  • Serve with tortillas, sauteed onions and peppers.

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