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Ingredients
- Ingredients
- Makes: 6 servings
- Cook: 5 to 7 hours (Low)
- 8 ounces Mexican chorizo sausage, casing removed
- 3 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 can (10.75-ounce) condensed cheddar cheese soup, Campbell’s®
- 1 can (10-ounce) diced tomatoes with lime juice and cilantro
- 1 can (7-ounce) diced mild green chiles
- 1 tablespoon plus 1 teaspoon fajita seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground chipotle chile pepper
- Salt and ground black pepper
- Shredded Mexican cheese blend
- Finely chopped scallions (green onions)
Details
Servings 6
Preparation time 15mins
Cooking time 375mins
Preparation
Step 1
In a large skillet, over medium heat, cook and stir chorizo until browned, breaking up clumps. Drain on paper towels.
In a 5-quart slow cooker, stir together chorizo, beans, cheese soup, tomatoes, chiles, fajita seasoning, cumin, chili powder, and ground chipotle until combined.
Cover and cook on Low heat setting for 5 to 7 hours.
Season to taste with salt and pepper. Spoon into soup bowls. Top with shredded cheese and scallions.
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