Cheesy Chorizo & Bean Soup

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.

• Ready In: 5 hrs 22 mins
• Serves: 6-8

Ingredients

• 1  lb  bulk chorizo sausage (Mexican style)
• 3 (15 ounce) cans cannellini beans, drained & rinsed
• 1 (10 3/4ounce) 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.