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Cook5 hrs 7 mins
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.
- 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) canchopped 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
- If chorizo is in a casing, remove the casing before proceeding.
- In a large skillet over medium heat, cook chorizo 5 to 7 minutes, or until browned, breaking into clumps. Drain if needed.
- In a 3- to 4 1/2-quart slow cooker, stir together all ingredients - except sour cream, cheese, and green onions - until combined.
- Cover slow cooker and cook on Low for 5 to 7 hours.
- Spoon into individual bowls. Top with sour cream, cheese, and onions, to taste.