MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Fajita Chowder
Categories: Poultry, Vegetables, Beans. herb, Salsa
Yield: 10 servings

3 lg Tomatoes; chopped
15 oz Can black beans; rinsed,
- drained
6 oz Fully cooked Spanish chorizo
- links; sliced
2 lb Boned, skinned chicken; in
- 1" cubes
1 1/4 oz Env fajita seasoning mix
1 1/2 c Corn; thawed
1 md Red bell pepper; chopped
1 md Green bell pepper; chopped
6 Green onions; chopped
3/4 c Salsa
1/2 c Chopped fresh cilantro
29 oz Chicken broth
10 3/4 oz Can nacho cheese soup;
- undiluted
Diced avocado; opt
Additional cilantro; opt

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.

Nancy Heishman, Las Vegas, Nevada

Makes 10 servings (about 3-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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