Cheesy Chorizo & Bean Soup

• 1 lb bulk chorizo sausage (Mexican style)
• 3 (15 ounce) cans cannellini beans, drained & rinsed
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1 (10 ounce) can Rotel diced tomatoes (original)
• 1 (4 ounce) canchopped green chilies
• 4 teaspoons fajita seasoning mix (from 1.25 oz package)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 chipotle chile, chopped (from larger can, freeze leftover chiles for later use)
• sour cream (optional)
• Mexican blend cheese, shredded (optional)
• green onion, finely chopped

1. If chorizo is in a casing, remove the casing before proceeding.
2. In a large skillet over medium heat, cook chorizo 5 to 7 minutes, or until browned, breaking into clumps.
3. Drain if needed.
4. In a 3- to 4 1/2-quart slow cooker, stir together all ingredients - except sour cream, cheese, and green onions - until combined.
5. Cover slow cooker and cook on Low for 5 to 7 hours.
6. Spoon into individual bowls.
7. Top with sour cream, cheese, and onions, to taste.

sausage, cannellini beans, cheddar cheese, tomatoes, green chilies, fajita seasoning mix, ground cumin, chili powder, chile, sour cream, blend cheese, green onion

Taken from www.food.com/recipe/cheesy-chorizo-bean-soup-490480 (may not work)