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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!
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If thereโs a soup I make on repeat every single winter, itโs my chicken tortilla soup recipe. Everyone, including my dad, who is not typically someone who enjoys soup, loves this easy dinner.
Itโs 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 tortilla strips on top too!
I obviously donโt make tortilla soup the traditional way, but this still hits all the same flavor notes and itโs 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. Thatโs so easy, right? So I adore this recipe and Iโm excitedly revisiting it for everyone today!
Details
All you need for this is an onion, some jalapeรฑos, garlic, chicken, enchilada sauce, seasonings, rice, and chips. Layer the onion, jalapeรฑos, 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 soup over the rice.
Either or, itโs delicious.
If itโs easier for you, you can also make this in the instant pot or on the stove in a dutch oven. 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 or sour cream, and then sliced avocado. Then sprinkle on lots of fresh cilantro and green onions. Oh, and itโs definitely optional, but I love to do a quick mango salsa and add that on top as well. Itโs so delicious!
A wonderful soup to warm up with!
Looking for other warming winter dinners?ย Here are a few ideas:ย
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, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Spicy Chicken Tortilla Soup
Ingredientsย
- 1 yellow onion, diced
- 2 jalapeรฑos, 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
Instructionsย
Crockpot
- 1. In the bowl of your crockpot, layer the onion, jalapeรฑos, 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.ย 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, jalapeรฑos, 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.ย 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, jalapeรฑos, 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.ย 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Absolutely love serving this soup. I usually keep the rice separate and then ladle the soup on top of the rice in the bowl so the rice doesn’t soak up extra liquids. The mango is a fantastic addition as a topping. I have a question. Do you think this would freeze well with toppings added after reheating?
Hey Jennifer,
Fantastic!! I appreciate you making this recipe and your comment, love to hear it was enjoyed!
I would freeze without the toppings:)
This is great soup it turned out perfect, just follow the recipe.
Hey Hilary,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out!
I love this one! Reheats really well. I had half a bag of orzo lying around so I used that instead of rice, cooking it right in the broth and it was really yummy, plus didnโt get soft as leftovers.
Hey Helena,
Awesome! I appreciate you making this recipe and your comment, so glad it was enjoyed!
Have a great week!
Adding rice was a huge mistake. It absorbed all of the liquids and turned this meal into goulash. This recipe was simply lacking in something.
Hi Kelsey,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed!