Chicken Tortilla Soup in the Slow Cooker

Chicken Tortilla Soup in the Slow Cooker

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    4 h 10 m
  • Ready In

    4 h 25 m
roxyjez
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 12 servings

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 (6)

Rate This Recipe
Edob
5

Edob

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

kpeezy

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

Cookin'Cyn
4

Cookin'Cyn

As I began putting the listed ingredients in the pot, I felt the ratio of refried beans and corn was a bit much. One can of each is plenty. I didn't have Picante sauce on hand, so I substituted it with a can of Rotel. I also added one can of rinsed pinto beans to replace the one can of refrieds I left out. It would have been too pastie and overpowering otherwise. This is super easy. You can add spices to your liking. Overall, it was good with minor changes.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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