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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 there’s a soup I make on repeat every single winter, it’s my chicken tortilla soup recipe. 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 tortilla strips 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 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 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 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
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!
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.
I LOVED this soup – so incredibly flavorful and so easy – and I haven’t even tried it with all the toppings yet! I use homemade enchilada sauce and added some kale to up the veggie content.
I am so glad you loved this Jamie! Thank you!
Hello! Would frozen chicken change anything if I used that?
I made this today and added black beans and roasted corn at the end- delicious! Love the addition of rice to bulk it up and using Trader Joe’s enchilada sauce made this super quick and easy!
Thank you so much Hil! I am so glad you loved this!
Made this and it was awesome. Used sweet corn cut off cob and added last 15 minutes. Avacadis weren’t ripe, so used a dollop of guac. It is fast, easy, and delicious!
LOVED this recipe! Any suggestion on a stovetop version using cooked rotisserie chicken?
I would just add the ingredients to a large pot, simmer over medium for 20-30 minutes and stir in the shredded chicken. that should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Love this soup! Do you think I could make it in my instant pot…?
Hi! I’ve made this recipe before an I love it! If I double the recipe in the slow cooker do I need to cook it for longer? If so how long do you think? Thanks!!
HI! I think you should cook for 6-8 hours on low in a slow cooker. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This is the bomb! I shared it with friends and family, and their comments were ‘This is delicious’ and ‘Friggin awesome’! So easy to make too!.
I am so glad you enjoyed this Katie! Thank you so much!
Made this soup tonight and it was delicious!! This was my first HBH recipe and can’t wait to try others.
Awh so happy to hear that! I hope you enjoy many others Lindsay! Thank you!
Can you freeze this?
Yes! Freezing works great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This is so good. I have tried a lot of taco chicken soups and I think this is the best one.
I am so glad you liked this! Thanks!
Didn’t have the mango, but the recipe was fabulous even without it. Topped with goat cheese, cilantro, and some lime juice…delicious!
Sounds amazing! I am so glad you liked this Autumn!
Hi Tieghan! Can you make this using a pre-cooked rotisserie chicken?
Sure that will be great. just stir the chicken in towards the end of cooking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
very good made it today.easy I love the slow cooker.
I am so glad you liked this! Thank you!
This soup is outstanding! I made it in my Instant Pot using the Meat/Stew setting (35 minutes) and I cannot believe how tender the chicken was. (I’m still getting used to my Instant Pot, but it definitely makes meat even more tender than my crock pot used to). Then I just let it sit on Warm, added the cooked rice, lime juice and cilantro, and served it with chips, cheese and yogurt. Probably my favorite soup of all time. 🙂
Sounds so yummy!! Thank you Dawn! I am so glad you enjoyed this soup!
Hi! Love your blog! How would an instapot change all this? Just got one, and excited to try your soup!!
HI! Just add everything to the instant pot, Cover and cook on high pressure/manual for 20-25 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred the chicken using two forks. Finish as directed.
Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂