adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Tortilla Soup in the Slow Cooker
0 Likes
Prep Time:
15 minutes
Cook Time:
250 minutes
Total Time:
265 minutes
Effortlessly cook flavorful Mexican chicken tortilla soup in a slow cooker.
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
  • 0.125 teaspoon garlic powder
  • shredded Cheddar cheese, or as needed
Instructions:
  • In a skillet over medium-high heat, sizzle the chicken and onion in olive oil until the chicken is cooked through and the juices run clear, for about 7 to 10 minutes.
  • Combine refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder in a slow cooker, then mix in the chicken and onion mixture.
  • Slow cook until the chicken effortlessly shreds with 2 forks, for 3 to 5 hours. Shred chicken in the soup using 2 forks, then simmer for an additional hour. Serve in bowls and garnish with Cheddar cheese.

Similar Recipes