Name: Chicken Tortilla Soup in the Slow Cooker
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Olive oil - 1 tablespoon; Skinless, boneless chicken breast halves, cut into cubes - 4; Onion, chopped - 1 large; Refried beans - 2 (16 ounce) cans; Corn, drained - 2 (15 ounce) cans; Chicken broth, or more as needed - 1 (14.5 ounce) can; Taco seasoning - 1 (1 ounce) package; Picante sauce - 1 cup; Garlic powder - ⅛ teaspoon; Shredded Cheddar cheese, or as needed - ⅛ teaspoon

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.