How to Make Chicken Tortilla Soup in the Slow Cooker - A Step-by-Step Guide

Chicken tortilla soup is a classic Mexican dish that is perfect for warming up on a chilly day. This hearty and flavorful soup is packed with tender chicken, vegetables, and delicious spices, making it a satisfying and comforting meal.

One of the best things about this recipe is that it can easily be made in the slow cooker, allowing you to enjoy a delicious homemade meal without spending hours in the kitchen. The slow cooker does all the work for you, resulting in a rich and flavorfu...

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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
  • ⅛ teaspoon garlic powder
  • shredded Cheddar cheese, or as needed

Information

  • Prep Time: 15 mins
  • Cook Time: 4 hrs 10 mins
  • Total Time: 4 hrs 25 mins
  • Servings: 12
  • Yield: 12 servings

  • 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.
  • Nutrition

    242 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 38mg
    • Sodium: 958mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 17g
    • Vitamin C: 7mg
    • Calcium: 122mg
    • Iron: 2mg
    • Potassium: 371mg