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 (1 ounce) package taco seasoning
• 1 cup picante sauce
• 1/8 teaspoon garlic powder
• Shredded Cheddar cheese, or as needed

Directions

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.