Chicken Fajita Chowder Recipes

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

Ingredients

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.

FLAVORFUL CHICKEN FAJITAS

Flavorful Chicken Fajitas image

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

Steps:

In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

FIESTA CHICKEN CHOWDER

Fiesta Chicken Chowder image

I entered the recipe for this hearty soup in a contest sponsored by my hometown newspaper. I won first place and contributed the prize money to the area shelter for women and children.-Beth Jenkins-Horsley, Belmont, North Carolina

Provided by Taste of Home

Categories Lunch

Time 45m

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

Number Of Ingredients 15

Ingredients

3 tablespoons all-purpose flour
1 envelope fajita seasoning, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons canola oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 cup uncooked instant brown rice
1 can (4 ounces) chopped green chilies
1 can (11 ounces) condensed nacho cheese soup, undiluted
3 tablespoons minced fresh cilantro
1 tablespoon lime juice

Steps:

In a large resealable 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 no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.

Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 952mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 15g protein.

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

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
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.

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