Slow Cooker Chicken Tortilla Soup - cooking recipe

Ingredients

1 tablespoon olive oil
4 chicken breast halves, skinless, boneless, cut into bite sized pieces
1 large onion, chopped
2 (16 ounce) cans refried beans
2 (15 ounce) cans whole kernel corn, drained
1 (14 1/2 ounce) can chicken broth
1 (1 ounce) package taco seasoning
1 cup salsa
1/8 teaspoon garlic powder
shredded cheddar cheese (optional)

Preparation

Heat olive oil in a 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 refried beans, corn, chicken broth, taco seasoning, salsa, and garlic powder together in a slow cooker; add the chicken and onion mixture.
Cook on Low for 4-5 hours.
Ladle into bowls and top with cheddar cheese.