Sandra Lee semi-homemade

Ingredients

• 8 ounces Mexican chorizo sausage, casing removed

• 3 cans (15 ounces each) cannellini beans, rinsed and drained

• 1 can (10.75-ounce) condensed cheddar cheese soup, Campbell’s®

• 1 can (10-ounce) diced tomatoes with lime juice and cilantro

• 1 can (7-ounce) diced mild green chiles

• 1 tablespoon plus 1 teaspoon fajita seasoning

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2 teaspoon ground chipotle chile pepper

• Salt and ground black pepper

• Shredded Mexican cheese blend

• Finely chopped scallions (green onions)

Directions

1. In a large skillet, over medium heat, cook and stir chorizo until browned, breaking up clumps. Drain on paper towels.

2. In a 5-quart slow cooker, stir together chorizo, beans, cheese soup, tomatoes, chiles, fajita seasoning, cumin, chili powder, and ground chipotle until combined.

3. Cover and cook on Low heat setting for 5 to 7 hours.

4. Season to taste with salt and pepper. Spoon into soup bowls. Top with shredded cheese and scallions.