People often ask for the recipe whenever I serve this roast to visitors. This recipe also works well with pork tenderloin, as I have discovered.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
- ⅛ teaspoon garlic powder
- shredded Cheddar cheese, or as needed
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 958 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good recipe – eased up on the chicken broth and used enchilada sauce – more flavor. Also cubed the chicken smaller to leave some chunks. my soup looks like the pic
Really good. Ate it up before I took a picture.
it is a real good soup. made it twice already. will keep making it.
This was FANTASTIC and so easy I loved that I had all the ingredients in the cupboard!!!
A little labor intensive with fishing out all the chicken and shredding it, but a very tasty dish.
This was an amazing tortilla soup. One of the best I have ever tried. Used my own home mixed taco seasoning so I could adjust everything to taste.
Was a bit thick for my liking (more like a dip and not like a soup) so I added 2.5 additional cups of chicken broth. I also found it a bit bland so I added the juice of 2 limes, a large handful of chopped cilantro and a small can of “green mexican sauce”. (sort of like enchilada sauce). Used jarred salsa instead of picante sauce and used 1 tsp fresh chopped garlic instead of powder. Next time would add peppers for more veggies. All the family liked it with my alterations!
no need to modify this one at all. It’s so delicious as is. just the right consistency and filling! a family favorite!
Instead of refried beans, I used both dark and light kidney beans… yum!
It was delicious and my family loved it
Looks Very Delicious
This soup came out amazing! I followed another users tip and added an extra cup of chicken broth. Instead of pace picante I used a can of rotel with jalapeno. I also used two cans of pinto beans. The soup hit the spot on this cold day!
I made this exactly as it is written and it was great! My 14 year old son ate 3 bowls so it is a big hit! My daughters and friends came home from college and they ate the entire pot! The second time I made it I added Rotel instead of salsa and we liked it even better. I am on Weight Watchers and it is only 6 points per serving so I was excited about this too. A great recipe!
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
Followed the recipe but I cooked my chicken in the pressure cooker first. When meat was done, I added all the other ingredients. Added more chicken broth to thin out for more soup. Also added more picante sauce to taste. Very delicious!!
Excellent. Surprised both my husband and I. I did use fresh garlic instead.
It was a very delightful dish
I love making this dish and have done it a bunch of times now! I cook it all in a römerkopf in the oven instead of a slowcooker, and it gives great results anyway! I always cook the chicken in something bigger than cubes, since it makes it easier to pull it apart later in the process.
Made as recipe. Will add another pepper and a little more corn next time.
A little light on the spices but I just splashed some hot sauce in mine and it was great!
I followed the recipe except I used frozen corn instead of canned. I served it over brown jasmine rice. Next time I am going to try it as a burrito filling. Yummy!!!