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Chicken Fajita Chowder

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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    10 servings (3-1/2 quarts)


  • 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


  • 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
1-1/3 cups: 269 calories, 9g fat (3g saturated fat), 64mg cholesterol, 1069mg sodium, 20g carbohydrate (5g sugars, 4g fiber), 26g protein.

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