This south-of-the-border chicken fajita soup is a set-and-forget slow-cooker recipe that's a winner at family dinners and potlucks alike. Top it off with fresh avocado, shredded cheddar cheese and cilantro.
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
- optional: cubed avocado and additional cilantro
Instruction
- 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.
