Fajitas in a Bowl

If there's a way to take a traditional dish, and turn it upside down with a twist, I'll find it.

So it is with the Best-Ever Chicken Fajita Chowder.  Take all the things you love about fajitas and make a thick, yummy stew!

Want to make it the easiest ever chicken fajita chowder?  Follow my shortcuts:

1. Use leftover rotisserie chicken from two nights ago.  Less chopping, less cooking.
2. 
3. Buy fajita veggies!  Throw them in the pot and start chopping them up while they are still a little frozen.  Omit the peppers and onion.  Easy peasy.
4. Use white rice instead of brown because that's what you have on hand.
5. Just add the 10oz can of green enchilada sauce and save the partial can of green chiles.  It makes it a little milder perhaps, but we have a storied history of things being too spicy for our little family.
6. Top with a sprinkle of cheese, green onion, and tortilla chips.  Don't worry, this isn't a soupy chowder, it's a stew-like one.  

Dig in and enjoy!