Chicken Tortilla Soup in the Slow Cooker

Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.

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,

Step: 3

, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.

Step: 4

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.

Per Serving: 242 calories; protein 16.7g; carbohydrates 28.8g; fat 7.4g; cholesterol 38.3mg; sodium 958.2mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.