Taste of Home
Chicken Fajita Chowder
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 10 servings (about 3-1/2 quarts).
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
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3 large tomatoes, chopped
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1 can (15 ounces) black beans, rinsed and drained
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6 ounces fully cooked Spanish chorizo links, sliced
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2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
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1 envelope fajita seasoning mix
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1-1/2 cups frozen corn, thawed
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1 medium sweet red pepper, chopped
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1 medium green pepper, chopped
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6 green onions, chopped
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3/4 cup salsa
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1/2 cup chopped fresh cilantro
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
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Optional: Cubed avocado and additional cilantro
Directions
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1.
Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours.
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2.
Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro.
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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