Chicken Tortilla Soup in the 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 cup picante sauce
• 1 (1 ounce) package taco seasoning
• 0.125 teaspoon garlic powder
• shredded Cheddar cheese, or as needed

Steps

1. Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. Stir together refried beans, corn, chicken broth, picante sauce, taco seasoning, and garlic powder in a slow cooker until well combined. Mix in chicken-onion mixture until incorporated.
3. Cook on Low until chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in soup with 2 forks. Continue cooking for 1 more hour. Ladle soup into bowls and top with Cheddar cheese.