Ingredients
8
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
- •½ teaspoon dried oregano
- •½ teaspoon ground pepper
- •1 teaspoon cumin
- •1 teaspoon salt
- •1 pack large flour tortilla
- •vegetable oil, for frying
- •fresh cilantro
- •monterey jack cheese
- •lime, wedged
- •avocado, sliced
Instructions
- 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!!
Nutritional Facts
Per 8 servings
- Calories: 359
- Carbohydrate: 26g
- Fat: 9g
- Fiber: 5g
- Protein: 45g
- Sugar: 7g
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