Chicken Tortilla Soup in the Slow Cooker recipe
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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
Nutrition Info
- 242.3 caloriescarbohydrate: 28.8 gcholesterol: 38.3 mgfat: 7.4 gfiber: 5.6 gprotein: 16.7 gsaturatedFat: 3.3 gservingSize: -sodium: 958.2 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Tortilla Soup in the Slow Cooker
Directions
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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.