Chicken Fajita Chowder

• 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

1. Place first twelve ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours.
2. Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

tomatoes, black beans, chorizo links, chicken breasts, fajita seasoning mix, frozen corn, sweet red pepper, green pepper, green onions, salsa, fresh cilantro, chicken broth, cheese soup, avocado

Taken from www.tasteofhome.com/recipes/chicken-fajita-chowder/ (may not work)