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Hi, hi! Happy Mexican Soup Monday!

Crockpot Spicy Chicken Tortilla Soup | @hbharvest

Watch the How To Video Here:

Crockpot Spicy Chicken Tortilla Soup from Half Baked Harvest on Vimeo.

Or more like an extended Sunday, since my thinking is that a lot of you guys may have work off today. Or maybe you don’t? I know my little sister, Asher has school, so that means at least some of the world has work. Whether you have work or not, I hope you’re all online doing your daily reading because I have one of my favorite soups to share today!

I actually debated whether sharing a soup recipe so late in February was a good idea. I mean, are we over the winter eats yet? I went back and forth, but then a few days of grey clouds, cold, and snow had me convinced, yes, we are indeed still in need of soup recipes. I heard that even sunny California had a very rainy and dreary weekend, meaning soup is needed for everyone today. Plus, honestly, this is one of those soup recipes that can be made just about any time of the year. It’s that good and that easy. <–hello throw everything in the crockpot, let it cook all day –> dinner.

Done and DONE.

Crockpot Spicy Chicken Tortilla Soup | @hbharvest

So here’s the deal. This is one of those recipes that comes along with a little story…promise I’ll try to keep it short..ish. 🙂

Way back before the blog, like back when I was still in high school cooking for my family and making them try all of my creations, I made a soup very similar to this. It was actually summer at the time, but anyone who lives in the Colorado mountains knows that summer storms can be intense and pretty freaking cold. Cold to the point of fresh snow on the mountain tops and possibly even on the ground (trust me, its happened, and trust me, I don’t think it’s awesome). When these storms roll in, it’s really dark and they happen really fast. All you want to do is put on your warm and cozy clothes and snuggle up with a bowl of soup. I know it sounds like weird summer behavior, but that’s just kind of summer-life here.

Enter in this, easy as can be, soup. This soup that is perfect for these freezing cold winter days and even the upcoming dreary early spring days too (dang, it’s actually perfect any season around here).

Years back when I made this soup, I literally used two cans of enchilada sauce, chicken broth, and leftover chicken. I remember it being so, so, so good. Ever since then, I’ve always made my tortilla soup with enchilada sauce. I know it’s not even close to traditional, but I feel like anything topped with tortilla chips, avocado and cheese can be called tortilla soup right?

Ah, yes. Obviously.

Anyway, I decided it was time I share my little trick for a super easy cozy soup with you guys…because I swear, this crockpot Spicy Chicken Tortilla Soup really is the best. I also decided to make life just a little simpler and turn this into a crockpot recipe. Meaning just add everything to your crockpot, forget about it all day long, and come home to a house that smells like your favorite Mexican restaurant. YESSS.

Count me in!

Crockpot Spicy Chicken Tortilla Soup | @hbharvest

OH and if you’re into it, you can also stir some rice into your tortilla soup. I do this…ALWAYS. My mom taught me the very important life lesson that soup needs carbs, and rice is a pretty darn good option. Especially when said soup is Mexican Tortilla Soup. Then you not only get carbs in the form of rice, but you also get salty tortilla chips. YUM.

Be sure to finish off the soup with lots and lots of avocado, cheese, cilantro, and maybe even some greek yogurt and limes too. <–perfection

Crockpot Spicy Chicken Tortilla Soup | @hbharvest

Crockpot Spicy Chicken Tortilla Soup

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories Per Serving: 316 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 sweet onion, diced
  • 2 jalapeños, seeded and chopped
  • 2 cloves garlic, minced or grated
  • 1 pound boneless, skinless chicken breast
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt and pepper
  • 3 cups homemade or store-bought red enchilada sauce
  • 3-4 cups low-sodium chicken broth
  • 1-2 cup cooked white or brown rice
  • juice of 1 lime
  • 1/2 cup fresh cilantro, chopped, plus more for serving
  • tortilla chips, diced mango, sliced avocado, limes, shredded cheddar, and yogurt, for serving


  • In the bottom your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, salt, and pepper. Pour over the enchilada sauce and 3 cups broth. 
    Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, lime juice, and cilantro. Taste and add salt if needed. 
    Ladle the soup into bowls and top with tortilla chips, mango, avocado, cheese, and yogurt. Garnish with cilantro and limes. Enjoy!
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Crockpot Spicy Chicken Tortilla Soup | @hbharvest

ps. I know the mango might seem weird, but it’s actually the best thing ever.

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  1. 5 stars
    This recipe turned out amazing. The cilantro/avocado toppings really make for a perfect bite and my husband and I added a bit of brown rice to our bowls – but it’s good with or without. Will totally be adding this to my regular winter/fall recipe rotation!

  2. 5 stars
    Loved this recipe! I used 1.7 lb chicken, 2 cups of brown rice, and 4 cups of broth. Also, used the instapot and cooked it for 1 hour. The chicken pulled apart so nicely!

  3. 5 stars
    I have done this in the crockpot and it is sooo delish! Can I do this in the instapot? And if so for how long?

    1. Hey Jacquie,
      Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! Sure, I would do 20 minutes on high pressure. xxT

  4. 5 stars
    I NEVER leave reviews but this one deserves it. My picky family LOVED this recipe. We did leave the rice out and cooked it on the side. Sooo good. Definitely going to be keeping this one around for cold MN nights

  5. 5 stars
    This recipe is like a mic drop – so so good and so easy too – there’s really no need for any other tortilla soup recipe. In fact I deleted all others from my recipe app – this is now my go to and definitely will be in the regular rotation

    1. Just to add – I left out the rice because I was worried it would be soggy and it was delish without. But I think you could cook rice separately and just add it as you serve it and it would be great.

  6. 5 stars
    I loved this recipe! I added about 4oz of cream cheese at the end and it added some extra flavor and toned down the spice. It was so good!

    1. Hey Aleah,
      Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan

  7. FYI for anyone making this as a prep meal for the week. Don’t put the cooked rice in the crockpot with the rest of the ingredients. It’ll make your soup mushy and unappetizing. Just set your rice to the side and keep it separate until you’re ready to reheat it all together. Made that mistake tonight and I hate it ??