Chicken (or Veggie) Fajita Chowder

Chicken (or Veggie) Fajita Chowder

1 lb boneless, skinless chicken breast, chopped
1 each green, red and yellow peppers, chopped
1 medium onion, chopped (we prefer red onion)
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 cup shredded Mexican cheese blend
1 cup sour cream

1. In a Dutch oven over medium heat, cook and stir the chicken, peppers and onions in oil until veggies are crisp-tender. Stir in water, corn, rice, enchilada sauce, and chilies. Bring to boil, reduce heat and simmer for 35-40 minutes (or until rice is tender.)
2. Remove from heat. Stir in cheese and sour cream until cheese is melted.

Notes: This makes a lot of soup! I froze half and it re-warmed fine. We like to eat it with tortilla chips. This can be vegetarian - just omit the chicken or use the fake meat products.

Recipe Origination: "Better Homes and Gardens"