Chicken Fajita Soup with Avocado

Ingredients

• 3 large tomatoes, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 6 ounces fully cooked Spanish chorizo links, sliced
• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 envelope fajita seasoning mix
• 1-1/2 cups frozen corn, thawed
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 6 green onions, chopped
• 3/4 cup salsa
• 1/2 cup chopped fresh cilantro
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
• Optional: Cubed avocado and additional cilantro