Ingredients
2 cans (15 ounces each) black beans, rinsed and drained1 can (16 ounces) kidney beans, rinsed and drained1 jar (16 ounces) chunky salsa1 can (15 ounces) whole kernel corn, drained1 package (12 ounces) fully cooked Spanish chorizo links, chopped1 can (10 ounces) diced tomatoes and green chiles, undrained1 cup reduced-sodium chicken broth2 tablespoons ground cumin1 to 2 teaspoons hot pepper sauce1 medium ripe avocado, peeled and cubed6 tablespoons sour cream1/4 cup fresh cilantro leaves
Preparation
Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.
