Chicken Tortilla Soup in the Slow Cooker

Name: Chicken Tortilla Soup in the Slow Cooker
Total time: 265
Yield: 12
Ingredients: 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; ⅛ teaspoon garlic powder; shredded Cheddar cheese, or as needed

Recipe by roxyjez from allrecipes.com

4 Hr. 25 Mins.

Ingredients

12 servings

•

1 tablespoon olive oil
•

4 skinless, boneless chicken breast halves, cut into cubes
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1 large onion, chopped
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2 (16 ounce) cans refried beans
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2 (15 ounce) cans corn, drained

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

1 (1 ounce) package taco seasoning
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1 cup picante sauce
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⅛ teaspoon garlic powder
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shredded Cheddar cheese, or as needed

Instructions

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.