Chicken Fajita Chowder

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 3 large tomatoes, chopped
  • 15 oz. can black beans, rinsed and drained
  • 6 oz. fully cooked Spanish chorizo links, sliced
  • 2 lbs. chicken breasts, cut into 1-in. 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- 14.5 oz. cans chicken broth
  • 10.75 oz. can condensed nacho cheese soup, undiluted
  • Cubed avocado and additional cilantro

Directions

  1. Place first 12 ingredients in a slow cooker. Cook, covered, on LOW until chicken is tender, 4-5 hours.

  2. Stir in cheese soup; heat through. Serve with toppings.

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