ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

98% would make again

Chicken Tortilla Bowl Soup


for 8 servings

  • 1 onion, diced
  • 1 jalapeño, diced
  • 3 cloves garlic, chopped
  • 3 chicken breasts
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can diced tomato
  • 1 can red enchilada sauce
  • 4 cups chicken stock (945 mL)
  • ½ teaspoon dried oregano
  • ½ teaspoon ground pepper
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 pack large flour tortilla
  • vegetable oil, for frying

Toppings (optional)

  • fresh cilantro
  • monterey jack cheese
  • lime, wedged
  • avocado, sliced

Nutrition Info

    Calories 625
    Fat 34g
    Carbs 54g
    Fiber 6g
    Sugar 12g
    Protein 23g

Estimated values based on one serving size.


  1. Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
  2. Place the chicken breasts on top of the veggies.
  3. Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
  4. Set slow cooker to high and cook for 3 hours.
  5. Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
  6. Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
  7. When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
  8. Place fried tortilla bowl in a soup bowl and fill it with the soup.
  9. Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
  10. Enjoy!!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.