Chicken Fajita Chowder in the Slow Cooker

We've had cooler...cold for Florida in the fall...weather over the last month and it's been an excellent time for soup! I could eat soup almost every day, it's so comforting, so satisfying. My husband isn't a big fan of soup on a regular basis, but my little boy agrees with me....he likes soup! Or, poup as he calls it...his name is Cooper...which he pronounces Pooper...so when he says Cooper likes Soup!, it makes me giggle.

This soup is SUPER yummy. Very comforting, good for you and makes excellent leftovers. It does thicken up while in the fridge, so reheat on the stove with a little chicken broth to thin it out a bit. It can also be made on the stove top.

Chicken Fajita Chowder

Dice onion and 3 sweet bell peppers. You can use any variety of peppers green, red, yellow, or orange. 

Saute with a little olive oil until tender.

Meanwhile, brown ground chicken and drain. 

Transfer chicken and peppers to slow cooker. Combine with enchilada sauce, green chilies, rice, broth and salt. 

Cook on low for 3 to 5 hours, until rice is tender. Stir in sour cream and cheese. Serve hot with a little more sour cream cheese and tortilla chips. 

Chicken Fajita Chowder

1 pound ground chicken

3 medium green or sweet peppers, diced

1 medium onion, diced

3 cups chicken broth, water or combination. I used a combination

2 cups frozen corn

1 cup uncooked brown rice

1 can green enchilada sauce

1 small can diced green chilies, I used about 1/4 cup but it's up to you how much you want to add

1/4 tsp salt

1 cup shredded Mexican cheese blend

1 cup sour cream

 Brown ground chicken, drain and set aside.

Saute onions and peppers in a tablespoon of olive oil until tender.

Transfer peppers and chicken to slow cooker. Mix in broth, corn, rice, enchilada sauce, chilies and salt. 

Cook on low 3 to 5 hours, until rice is tender. Stir in sour cream and cheese until melted.

Serve with shredded cheese, sour cream and tortilla chips.

Dig in!