Cheesy Chorizo & Bean Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
From Pillsbury (Cheesy Chorizo Chili), with a few modifications. The canned chipotle chile can be substituted with 1/2 tsp ground chipotle powder if desired. This had a nice slow after-burn made as is; if you like it spicier, add additional chipotles or chipotle powder. Be sure to use the Mexican style fresh chorizo not the Spanish style smoked chorizo. Ingredients:
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) can chopped 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 |
Directions:
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. Drain if needed.
3. In a 3- to 4 1/2-quart slow cooker, stir together all ingredients - except sour cream, cheese, and green onions - until combined.
4. Cover slow cooker and cook on Low for 5 to 7 hours.
5. Spoon into individual bowls. Top with sour cream, cheese, and onions, to taste.
|
|