Ingredients
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
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Preparation
- Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
- Place the chicken breasts on top of the veggies.
- Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
- Set slow cooker to high and cook for 3 hours.
- Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
- 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.
- When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
- Place fried tortilla bowl in a soup bowl and fill it with the soup.
- Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
- Enjoy!!
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Tips
-
zarah20
For a healthier alternative to frying, you could bake the tortilla in between 2 metal bowls for 10 minutes on the oven. Tastes exactly the same.
2018-06-23T17:54:53Z Helpful (34) -
caitee
This crockpot soup was easy to make and super flavorful. I substituted green chilies for the jalapeño and shredded the chicken instead of cubes it. My husband said it was the best soup he’s had in a long time.
2018-07-13T19:33:56Z Helpful (16) -
Bronte Jones
It was soooooooo yummy!
2018-07-15T09:04:54Z Helpful (14) -
Madison Seifer
I didn’t have a crockpot but you can easily make it on the stovetop too! Pre-cook the chicken and then low-medium on stove for 35-40 minutes. Still cut the chicken up at the end. Tastes wonderful!
2018-08-07T03:39:06Z Helpful (13)
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