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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.
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!
This was absolutely delicious! Great flavor from such a quick and simple recipe. This is one I’ll be saving and making frequently!
Thank you Sabrina! Its the best when a great meal can be easy! Thank you for trying this! xTieghan
Making this tonight but plan to add corn and black beans – would you recommend doing so at the beginning or with an hour or so left in the crockpot? Can’t wait!
Hi Would add more towards the end. That should be delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This recipe is so amazing! I found that using only a tiny piece of the jalepeno has the right amount of kick. I have made this three times already!! My boyfriend absolutely loves this and goes back for thirds, every time I make it. I have now added this recipe to my personal recipe book and will use forever!
That is so amazing to hear! Thank you so much Mary!! xTieghan
This was so delicious
Thank you Crystal! xTieghan
OMG… this is so amazing and so easy! I love soups that are quick and simple. All of the fresh ingredients make it even better!
This will definitely be one of my go-to recipes… thank you!
Thank you so much Denise! xTieghan
This was perfection! I added a can of drained, rinsed chickpeas and an undrained can of low-sodium black beans. My
husband raved about it and I could eat this on the regular. Super easy to make and the mango/avocado garnish is delicious! Another home run…LOVE your recipes, Tiegan!
Hi Karen! I am so glad you loved this recipe and it turned out so good for you! Thank you so much!
Could you make this in an instant pot? How would you adjust cooking info? Thank you!!
Hey Tara! I recommend following the same directions for the slow cooker, adding everything to the instant and cooking on high pressure for 8 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
super eager to make this! could i do it with an instant pot?
Sure! I would cook on high pressure for 8 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This is fabulous! Spicy, soulful with just the right amount of zing. My husband even said, “Honey, would you please add this one to our go-to list?” That’s high praise from him. And the best part is it’s a dump and run out the door recipe. Amazing!
I am so happy to hear that! Thank you so much Jennifer!
Oh my goodness! This tortilla soup is to die for! I got so many compliments in the one evening from my partner. I cooked it very gently in my Creuset casserole dish on top of the oven. I sautèd the onion, chilli, garlic and spices in coconut oil. I added Aleppo Pepper & a guacamole spice mix (red bell pepper, amchur, sumac, cumin, garlic, onion, cayenne pepper, oregano, lemon peel, salt & pepper). I also added a can of kidney beans with the rice. I fried white tortillas in coconut oil. It was all so tasty and such a treat. Thanks for a fab recipe. ?❤️??
This is so sweet! I am so glad you loved this recipe, Kati! Thank you so much!
We loved it !! Perfect and spicy for the big game last night!
Thanks Tieghan !
Thank you Kim!
This looks so yummy! How SPICY is this? Wonderinf if there is a modification that can make it a little more mild? Thank you!
It’s not too bad but start with 1 jalapeno and see how that taste to you! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Love your blog. I’ve made a few of your recipes and they have all been great. Thanks for sharing your recipes to the world. Can you recommend a canned enchilada sauce?
HI! I love the Whole Foods 365 brand! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I’ve made this soup a bunch if times and I love it! This time I was brave and added the mango too and it was AMAZING!luv luv luv it! Thank u!
I am so happy to hear that! Thank you so much Jamie!
Just made this and its delicious! Thank you
Thank you so much Nicole!