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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!
How would I convert this to instapot?
Hey Lauren,
You can follow the instructions from the recipe for the instant pot: https://www.halfbakedharvest.com/chicken-tortilla-soup/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for dinner. Followed the recipe except didn’t really bother measuring ingredients… My husband (who is Honduran) and our friend (who is Mexican) were OBSESSED. My husband said that in our 5 years together this is the best thing I’ve ever made, and I love cooking..! A testament to this excellent recipe. HBH has done it again! 🙂
(Your mom’s oatmeal cookies were my husband’s favorite, too, and I’ve made a lotttt of cookies over the years! Guess I’m sticking with strictly HBH recipes from now on.)
Wow yes!! I am really glad this recipe turned out so amazing for you, Ali! Thank you! xTieghan
I have been looking for a really good taco soup and this one fits the bill. We love that this has enchilada sauce in it.
Thank you so much Ingrid! xTieghan
Hello !
How could I go about adding tortellini pasta to this ?
Hey Mikailey,
I would add tortellini during the last 30 minutes of cooking. I hope you love the recipe, please let me know if I can help in any other way! xTieghan
This was delicious! Didn’t have a crockpot, just cooked on stovetop, simmered for about an hour-hour and a half. Took chicken out after about 45 min. Used the enchilada sauce recipe recommended. Just cooked whole jalapeños. The mango was splendid. Family couldn’t be happier with this warm and flavorful dinner!
Thank you so much Ashley!! That is so great to hear! xTieghan
Can you give me insta pot directions for this recipe?
Hi Kim! 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. I hope you love this recipe, Kim!! xTieghan
Love this recipe!! This is my go-to recipe for a delicious tortilla soup that’s so simple and easy. I probably make this at least once a month because my boyfriend never gets tired of it. So great, thanks!
Thank you so much Mariam! I am so glad this turned out so well for you! xTieghan
My sister recommended this recipe, and I’m excited to try it. I have a huge bag of frozen mango from Costco. I’d love to sub that for the fresh mango, which might not be ripe in time, but how? (Advice or discouragement welcome). Thank you!
Hi Jessica,
You can absolutely use frozen mango, I would just recommend to thaw first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made the following modifications due to the pandemic situation we are all in and using things we have on hand. Made the whole thing in the instant pot. Started by searing the chicken breasts for 5 minutes per side. then added the rest (except for the rice). Substituted the enchilada sauce for 14oz tomato sauce, 14 oz fire-roasted tomatoes and 2 Tbsp taco seasoning. omitted the cilantro because we did not have it Added 1 cup frozen corn. pressure cooked for 8 minutes. then added the rice. Excellent!
Thank you so much Lorrie! I am so glad this recipe turned out so well for you! Also, I am so glad you were able to modify it with the ingredients you already had! xTieghan
Loved this. Incredibly easy to make, few ingredients, tasted amazing.
Thank you so much Jessica! That is so amazing to hear! xTieghan
Outstanding! I’ve made many different chicken tortilla soup recipes. I’m particular and this recipe is simple but very tasty. I followed the recipe as written and added 1 1/2 cups of cooked rice. It is amazing! I topped with avocado, tomato, cilantro, green onion, tortilla chips and lime! Restaurant quality! Will definitely make again. Thank you.
Aw that is so amazing to hear! Thank you for trying this recipe, Traci! I am so glad you have been loving it! xTieghan
Expecting a baby soon and going to make this to freeze for when we’re too tired to cook. Is it okay to add the rice before I freeze, or should I make it fresh and add after reheating?
Hi there! I would leave the out and make it fresh just before serving. Congrats on the little one. How exciting!!
Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This is one of my favorite recipes. I make it weekly during the winter time. When the crock is just about empty, I drain the liquid and make a burrito out of it! Love!!
Ok YES to that! That seriously sounds amazing! Thank you so much Katie! xTieghan
Made this last night for superbowl! It was DELICIOUS! and seriously so easy!! Thanks!!!
Thank you so much for trying this Samantha! I am so glad you loved it! xTieghan
Nice recipe the flavor from the enchilada sauce is amazing! I did mine on the stove top and used boneless
Skinless chicken thighs and added a bit of anchovy chili pepper and cilantro. Topped it with avocado, creme fraiche,and a little pineapple mango salsa I happened to have left from fish taco night. I like the simplicity and genius use of ingredients in this one!
Thank you Dave!! So glad to hear this turned out so well for you! xTieghan