Chicken Tortilla Soup in the Slow Cooker Recipe

  • 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
  • 1/8 teaspoon garlic powder
  • shredded Cheddar cheese, or as needed
  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.