Prep Time:
15 mins
Cook Time:
4 hrs 10 mins
Total Time:
4 hrs 25 mins
Servings:
12
Ingredients
Directions
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.
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.
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.
Nutrition Facts (per serving)
| 308 | Calories |
| 12g | Fat |
| 30g | Carbs |
| 23g | Protein |
