Chicken Tortilla Soup In The Slow Cooker

Ingredients

• Servings: 12


• 1 tablespoon olive oil


• 4 skinless, boneless chicken breast halves, cut into cubes


• 1 large onion, chopped


• 2 (16 ounce) cans refried beans


• 2 (15 ounce) cans corn, drained


• 1 (14.5 ounce) can chicken broth, or more as needed


• 1 (1 ounce) package taco seasoning


• 1 cup picante sauce


• 1/8 teaspoon garlic powder


• shredded cheddar cheese, or as needed

Recipe

Preparation Time: 15 mins
Cook Time: 4 hrs 10 mins


Ready Time: 4 hrs 25 mins



• heat olive oil in a skillet over medium-high heat. cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.


• stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.


• cook on low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. shred chicken in the soup with 2 forks. continue cooking for 1 hour more. ladle into bowls and top with cheddar cheese.