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Chicken Tortilla Soup in the Slow Cooker

Chicken Tortilla Soup in the Slow Cooker

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roxyjez

Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Bob A
9
1/12/2014

YUMMM..... One alteration; since the refried bean selection was more of a puree or paste, I subbed one can of refried with a can of black beans. I lean towards the spicy side but the flavor was so good I didn't bother to add hot sauce or jalapenos as I originally thought I might. Also didn't bother with the cheese, it's that good. Those who shy away from spicy (my wife) can add a dollop of sour cream.

Edob
5
9/30/2013

This is quite close to how I make Tortilla Soup and it's great. The beans make the soup thick and filling and the spiciness is tangy and warm.

kpeezy
4
11/4/2013

We had a groups friends over for lunch including one friend from Mexico and everyone was raving about it. Definitely a keeper recipe.