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This simple Crockpot Spicy Chicken Tortilla Soup is the perfect bowl of wholesome, filling soup to warm up to on the coldest of days. Made easily with a mix of chicken, spices, red enchilada sauce, broth, and cilantro. Mix in rice and top each bowl off with plenty of cheddar cheese, lime, and avocado. And of course, plenty of salty tortilla chips. The toppings are key!
If there’s a soup I make on repeat every single winter, it’s my chicken tortilla soup. Everyone, including my dad, who is not typically someone who enjoys soup, loves this easy dinner.
It’s actually one of the very first soups I ever made back when I started cooking in middle school. All I had on hand were a couple of cans of enchilada sauce, chicken broth, and chicken. I threw the ingredients into the crockpot and let everything slow cook with a touch of cumin too.
I had rice in the fridge at the time, so I added that to my soup base just before serving. Ever since then, I simply cannot make tortilla soup without rice. It creates the perfect bowl along with all those chips on top too!
I obviously don’t make tortilla soup the traditional way, but this still hits all the same flavor notes and it’s so delicious!
Plus I absolutely love that I can throw everything into the crockpot in the morning, no searing chicken or anything, and come home to a delicious dinner at night. That’s so easy, right? So I adore this recipe and I’m excitedly revisiting it for everyone today!
Details
All you need for this is an onion, some jalapeños, garlic, chicken, enchilada sauce, seasonings, rice, and chips. Layer the onion, jalapeños, and garlic in the crockpot. Then add the chicken, the enchilada sauce, and broth. Cover and cook!
It really is that easy. Shred the chicken once done cooking. From here you can either stir the rice into the soup or add the rice to bowls and ladle the soup over the rice.
Either or, it’s delicious.
If it’s easier for you, you can also make this in the instant pot or on the stove. I added directions for both.
And most importantly, the toppings.
I layer a thick layer of shredded sharp cheddar cheese, a dollop of Greek yogurt, and then sliced avocado. Then sprinkle on lots of fresh cilantro and green onions. Oh, and it’s definitely optional, but I love to do a quick mango salsa and add that on top as well. It’s so delicious!
A wonderful soup to warm up with!
Looking for other warming winter dinners? Here are a few ideas:
Better For You Chicken and Spinach Ramen
Creamy Butternut Squash Butter Chicken
30 Minute Spicy Indian Butter Chicken
Coconut Milk Braised Black Pepper Chicken
Coconut Sweet Potato Lentil Soup with Rice
Lastly, if you make this Crockpot Spicy Chicken Tortilla Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Spicy Chicken Tortilla Soup
Servings: 6 servings
Calories Per Serving: 281 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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Ingredients
- 1 yellow onion, diced
- 2 jalapeños, seeded and chopped
- 2 cloves garlic, chopped
- 1 pound boneless, skinless chicken breast or thighs
- 2 teaspoons cumin
- 2-3 teaspoons taco seasoning
- kosher salt and black pepper
- 3 cups red enchilada sauce
- 3-4 cups low-sodium chicken broth
- 1-2 cups cooked white or brown rice
- juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- tortilla chips, for serving
- yogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving
Instructions
Crockpot
- 1. In the bowl of your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. 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, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
Stove-Top
- 1. In a large soup pot, cook the onion, jalapeños, and garlic with 2 tablespoons olive oil for 5 minutes. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Set over medium heat and bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
Instant Pot
- 1. In the bowl of your instant pot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Seal the lid and cook on high pressure for 10 minutes. Release the steam. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
Didn’t love this recipe. Too spicy for me and I felt like it needed more ingredients. If I made this again, I’d add less enchilada sauce and maybe throw in a can of kidney beans.
Hi Emily,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it wasn’t enjoyed! Please let me know how I can help! xx
We make this AT LEAST once a week. This recipe is a perfect 10/10. I used to have a g0-to chicken tortilla recipe that I thought could never be beat. I never even wanted to try other recipes because I thought it was pointless. Wow am I glad I tried this one!! It blew the other recipe out of the water. Additionally, one my parents’ favorite meals is chicken tortilla soup, and I just love making this for them. They are obsessed with it and always ask for it! What a hit, Tieghan. I have seriously made it over 15 times now haha both in the crock pot and on the stove top.
Definitely make this one if you haven’t yet! You’ll fall in love.
Hey Andrea,
Happy Friday!! So glad to hear that you always enjoy this recipe, thanks for making it so often and sharing your comment! Thanks for your kind message:) xx
This recipe was wonderful, and easily one of the best chicken tortilla soups I’ve ever had (And I live in San Antonio where this stuff is serious!). Thanks for your work to bring great food to us all.
Hey Carryn,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
I made this soup tonight….it was really delicious! The enchilada flavor was surprisingly similar to other tortilla soups i’ve had before. I thought I’d miss the tomatoes you usually see in tortilla soup but I didn’t at all. I cut the recipe in half, and made it on the stovetop using some previously cooked chicken. I simmered, added the shredded chicken, then simmered for about 5 minutes more. I added corn and black beans and next time I’ll add some green chiles just because I like lots of stuff in my tortilla soup. The cilantro and lime added just the right herby flavor at the end, will def make this again.
Hey Linda,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
Can I use frozen chicken in recipe and how long would I cook it in instapot?
Thank u can’t wait to try recipe.
Hi Britt,
I always like to thaw my chicken first:) Let me know if you have any other questions, I hope you love this recipe! xx
I made this soup earlier in the week and it’s a keeper! Came together really quickly and I added some black beans and corn. The entire family loves it!
Hi Becky,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I have made this twice and it is a winner! I used WF enchilada sauce and bold taco seasoning from Penzeys. It’s a simple, but flavorful and satisfying soup!
Hi Jennifer,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
This soup was absolutely delicious! Super easy to make and a huge hit with the family! Toppings included: sour cream, pepper Jack cheese, pickled jalapeños and crushed tortilla chips. This is going in the cherished recipe box for sure! Thank you!!!!
Hi Martha,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
My family loved this. I cut chicken thighs into pcs so I didn’t have to shred anything at the end. For the taco seasoning I just added oregano and chili powder, As the recipe already contained everything else that is in my normal taco seasoning.
Hey Rebekah,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
This looks great, and the rice/enchilada sauce is an excellent addition to my current tortilla soup. I’m new to cooking, so please forgive me for being so silly, but how do you cook the rice? Would I imagine you have to cook this before adding it to the soup at the end? Thanks for the info, and I look forward to making this…..
Hi Daniel,
Yes, you are going to cook your rice according to package instructions:) Please let me know if you have any other questions, I hope you love this recipe! xT
I cooked the brown rice in my instant pot—regular setting for 26m and then 10m before I opened it. Works like a charm and you can always make it in advance or freeze leftovers from other meals to throw in a soup like this.
Made this soup for dinner last night and it was delicious! It was so super easy to throw together in the crockpot and then have a wonderful dinner waiting for us at the end of the day. We loved it and will definitely be making this on repeat. Thanks again for such a tasty and easy dinner!
Hey Ann Marie,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)