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Chicken Tortilla Bowl Soup

featured in Rainy Day Dishes


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
  • 1 teaspoon
  • 1 pack large flour tortilla
  • vegetable oil, for frying

Toppings (optional)

  • fresh cilantro
  • monterey jack cheese
  • lime, wedged
  • avocado, sliced
    Calories 233
    Fat 6g
    Carbs 21g
    Fiber 5g
    Sugar 5g
    Protein 22g

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!!




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