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Chicken Fajita Chowder

Total Time

Prep: 20 min. Cook: 4 hours

Makes

10 servings (3-1/2 quarts)

This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. —Nancy Heishman, Las Vegas, Nevada
Chicken Fajita Chowder Recipe photo by Taste of Home

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
  • Cubed avocado and additional cilantro, optional

Directions

  1. Place first 12 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.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1-1/3 cups: 269 calories, 9g fat (3g saturated fat), 64mg cholesterol, 1069mg sodium, 20g carbohydrate (5g sugars, 4g fiber), 26g protein.

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