Chicken Fajita Chowder

Name: Chicken Fajita Chowder
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 10 servings (3-1/2 quarts).
Ingredients: 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

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

Ingredients

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

Directions

Place first twelve 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.