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Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.
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
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 17% |
| Cholesterol38mg | 13% |
| Sodium958mg | 42% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber6g | 20% |
| Total Sugars4g | |
| Protein17g | |
| Vitamin C7mg | 36% |
| Calcium122mg | 9% |
| Iron2mg | 12% |
| Potassium371mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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