Ingredients
1/2
lb bulk chorizo sausage or pork sausage, crumbled
3
cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
1
can (10 3/4 oz) condensed Cheddar cheese soup
1
can (10 oz) diced tomatoes with lime juice and cilantro
1
can (7 oz) Old El Paso™ Chopped Green Chiles
1
tablespoon plus 1 teaspoon from 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix
1
teaspoon ground cumin
1
teaspoon chili powder
1/2
teaspoon ground chipotle chili powder
Salt and ground black pepper
Shredded Mexican cheese blend
Finely chopped green onions
Preparation
In large skillet, over medium heat, cook sausage 5 to 7 minutes, or until browned breaking into clumps. Drain on paper towels.
In 3- to 4 1/2-quart slow cooker, stir together all Ingredients, except salt, pepper, cheese blend and onions until combined.
Cover; cook on Low heat setting 5 to 7 hours.
Season to taste with salt and pepper. Spoon into individual bowls. Top with cheese and onions.
