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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

242 calories; 7.4 g total fat; 38 mg cholesterol; 958 mg sodium. 28.8 g carbohydrates; 16.7 g protein; Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2014
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. Read More
(28)

Most helpful critical review

Rating: 1 stars
08/19/2017
The received beans gave the soups broth a gritty texture. It was really thick and more like a chili than a soup. Did not like at all Read More
(1)
71 Ratings
  • 5 star values: 47
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/12/2014
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. Read More
(28)
Rating: 5 stars
01/12/2014
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. Read More
(28)
Rating: 4 stars
09/30/2013
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. Read More
(9)
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Rating: 5 stars
12/30/2013
Delicious! I made it on the stovetop instead of crock pot. Also threw in two uncooked chicken breasts and brought it up to boil then simmer for 1 1/2 hours. The enchilada sauce is what makes this recipe. I used Gebhardt my favorite. Didn't use water used a quart of homemade chicken stock I had on hand. Great recipe thanks. Read More
(5)
Rating: 4 stars
11/04/2013
We had a groups friends over for lunch including one friend from Mexico and everyone was raving about it. Definitely a keeper recipe. Read More
(5)
Rating: 5 stars
10/28/2016
I made this recipe as written with a couple of exceptions. Being we prefer a soupier soup we followed one reviewers suggestion and double the amount of chicken broth. I cut the chicken breasts into bite sized pieces prior to cooking with the onions. Later I skipped the shredding of the chicken. I used Old El Paso brand hot & spicy taco seasoning. Instead of picante sauce I used a medium heat locally made salsa. Picante and salsa are made with the same ingredients with salsa being a little chunkier. I then cooked the ingredients for 4 hours on low in the slow cooker. After one taste my wife commented that this is now one of her favorite soups. This soup had so much flavor that we did not feel the need for topping with cheese. I will definitely make this again. Thanks for sharing. Read More
(5)
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Rating: 5 stars
10/20/2013
This was amazing! We even tried it with left over spare rib meat instead of chicken...and it was incredible! Read More
(4)
Rating: 5 stars
01/03/2015
Had to give this one a 5. I did sub one can of black beans for a can of refried. It was a little in the spicy side for my 7 year old but added some sour cream to hers and she loved it! Anything I can get this kid to eat deserves a 5 Read More
(4)
Rating: 4 stars
11/02/2013
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. Read More
(4)
Rating: 5 stars
01/16/2015
I cut up chicken breasts and put them in the slow cooker instead of cooking them on the stove. Saved lots of time. Even my husband liked it and he claims to not like refried beans. I ate mine without cheese and it was good. It would be good with tortilla chips dipped in or crumbled on top. Read More
(4)
Rating: 1 stars
08/19/2017
The received beans gave the soups broth a gritty texture. It was really thick and more like a chili than a soup. Did not like at all Read More
(1)