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)
In a large skillet, over medium heat, cook and stir chorizo until browned, breaking up clumps. Drain on paper towels.
In a 5-quart slow cooker, stir together chorizo, beans, cheese soup, tomatoes, chiles, fajita seasoning, cumin, chili powder, and ground chipotle until combined.
Cover and cook on Low heat setting for 5 to 7 hours.
Season to taste with salt and pepper. Spoon into soup bowls. Top with shredded cheese and scallions.