Chicken Tortilla Soup in the Slow Cooker
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

Ingredients for - Chicken Tortilla Soup in the Slow Cooker

1. Olive oil - 1 tablespoon
2. Skinless, boneless chicken breast halves, cut into cubes - 4
3. Onion, chopped - 1 large
4. Refried beans - 2 (16 ounce) cans
5. Corn, drained - 2 (15 ounce) cans
6. Chicken broth, or more as needed - 1 (14.5 ounce) can
7. Taco seasoning - 1 (1 ounce) package
8. Picante sauce - 1 cup
9. Garlic powder - ⅛ teaspoon
10. Shredded Cheddar cheese, or as needed - ⅛ teaspoon

How to cook deliciously - Chicken Tortilla Soup in the Slow Cooker

1. Stage

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.

2. Stage

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

3. Stage

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.