Ingredients
3 large tomatoes, chopped1 can (15 ounces) black beans, rinsed and drained6 ounces fully cooked Spanish chorizo links, sliced2 pounds boneless skinless chicken breasts, cut into 1-inch cubes1 envelope fajita seasoning mix1-1/2 cups frozen corn, thawed1 medium sweet red pepper, chopped1 medium green pepper, chopped6 green onions, chopped3/4 cup salsa1/2 cup chopped fresh cilantro2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (10-3/4 ounces) condensed nacho cheese soup, undilutedOptional: Cubed avocado and additional cilantro
Preparation
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.
