Chicken Fajita Chowder

Name: Chicken Fajita Chowder
Prep time: 20 min
Cook time: 4 min
Total time: 4 min
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

4.5

(2)

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Prep Time: 20 minutes

Cook Time: 4 hours

Total: 4 hours, 20 minutes

Servings: 6.5

Cost: $3.65 /serving

Author : Taste of Home

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.