I posted about this little recipe creation the other day on Instagram and I had to get the recipe up on the blog because this meal was killer. I was inspired by a Tasty video I saw on Facebook and wanted to recreate, but make it a little baby friendly {read: no jalepeno }. I am going to have to make this again soon because everyone really enjoyed it and the crock pot chicken is always the most delicious – and the easiest! 
Here’s how it all went down:
- Place 1 diced onion and 3 cloves of chopped garlic in the bottom of a crockpot. Place 3 chicken breasts on top of the diced veggies.
- Add 1 can of drained black beans, 1 can of drained corn, 1 can of diced tomatoes and 1 can of red enchilada sauce. Top with 4 cups of chicken stock. Add in 1/2 tsp. oregano, 1/2 tsp. ground pepper, 1 tsp. cumin and 1 tsp. salt – stir to combine everything
- Set crock post on high and cook for 3 – 4 hours.
- After chicken is fully cooked, remove it and dice it on a cutting board, then return diced chicken to the soup.
- Fill a large pot 2/3 full with vegetable oil and heat until it reaches 350F. Carefully place a tortilla on top of oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
- 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!!
This soup was fresh, tasty, delicious, full of flavor – it was so easy to make and just tasted so delicious! And the homemade tortilla bowl sounded a bit scary, but it was so easy to make – and totally made the meal! I will definitely be making this again soon!
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What’s the best thing you’ve made lately?
Please share!
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1 Comment
Wow – looks delicious and so easy, thanks for sharing!