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Chicken Tortilla Bowl Soup
Chicken Tortilla Bowl Soup. Made with chicken breast, chicken stock and tortilla. Get ingredient amounts and step-by-step instructions.
3 hrs 30 mins4 servings
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Ingredients at original yield
- 1 onion, diced
- 1 jalapeno, diced
- 3 garlic cloves, chopped
- 3 chicken breasts
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can red enchilada sauce
- 4 cups chicken stock
- ½ teaspoon oregano
- ½ teaspoon ground pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 pack large flour tortilla
- Vegetable oil for frying
How to make Chicken Tortilla Bowl Soup
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- Cooking Step 4
- 3 hours
- 01
Place onion, jalapeno and garlic in the bottom of a slow cooker.
- 02
Place the chicken breasts on top of the diced veggies.
- 03
Add all canned ingredients to the chicken in the slow cooker. Top with the chicken stock.
- 04
Set slow cooker to high and cook for 3 hours.
- 05
When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
- 06
Fill a large pot 2/3 full with vegetable oil and heat until it reaches 350F.
- 07
Carefully place the tortilla on top of oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack for minutes.
- 08
Place fried tortilla bowl in a soup bowl and fill it with the soup.
- 09
Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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