Hi, hi! Happy Mexican Soup Monday!
Watch the How To Video Here:
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.
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!
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
Servings: 6 servings
Calories Per Serving: 322 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!
ps. I know the mango might seem weird, but it’s actually the best thing ever.