Servings: 12
olive oil
skinless, boneless chicken breast halves, cut into cubes
onion, chopped
refried beans
corn, drained
chicken broth, or more as needed
taco seasoning
picante sauce
garlic powder
shredded Cheddar cheese, or as needed
Chicken Tortilla Soup in the Slow Cooker
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  1. 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. 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. 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.