Place Crushed tomatoes, jalapenos and green chilis in a blender and puree until you have a consistent color.
Slice chicken and chorizo. Place in slow cooker and cover with blended sauce. Combine Diced Tomatoes, Oregano, Cumin, Chili Powder and Black pepper. Add package of dry Onion Soup and mushroom pieces. Add diced Celery and chopped Red Bell pepper.
Cook on Medium for 5 hours, stirring occasionally.
If desired, you can thicken with corn starch or Wondra flour.
Serve over White Rice.
The jalapenos tend to loose some of their heat when cooked, so if you really like it with a little snap, add some hot sauce before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (217g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 293 (50%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 122.5mg||38 %|
|Sodium 777.4mg||27 %|
|Potassium 537.6mg||14 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 28.3g|
|Protein 39.8g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 584
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