Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 lb. boneless skinless chicken breasts, chopped
• 1 medium green sweet pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium onion, chopped
• 2 Tbsp. olive oil
• 3 cups water
• 2 cups frozen corn
• 1 cup green enchilada sauce
• 1/4 cup canned chopped green chilies
• 1/4 tsp. salt
• 1 cup (4 oz.) shredded Mexican cheese blend
• 1 cup (8 oz.) sour cream
• Tortilla chips and minced fresh chives, optional

Directions

1. 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, chilies and salt. Bring to a boil. Reduce heat; cover and simmer for 35 to 40 minutes until rice is tender.

2. Remove from the heat. Stir in cheese and sour cream until cheese is melted. Serve with chips and chives, if desired.

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