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Hi, hi! Happy Mexican Soup Monday!

Crockpot Spicy Chicken Tortilla Soup | @hbharvest

Watch the How To Video Here:

Crockpot Spicy Chicken Tortilla Soup from Half Baked Harvest on Vimeo.

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.

Crockpot Spicy Chicken Tortilla Soup | @hbharvest

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!

Crockpot Spicy Chicken Tortilla Soup | @hbharvest

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 | @hbharvest

Crockpot Spicy Chicken Tortilla Soup

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
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!
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Crockpot Spicy Chicken Tortilla Soup | @hbharvest

ps. I know the mango might seem weird, but it’s actually the best thing ever.

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  1. Hello! I’m planning on making this tonight, but can I use frozen chicken or must it be thawed first?
    Thank you!

    1. Hi Jessica,
      I would recommend thawing it first. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan

  2. Sounds delicious! I have chicken already cooked that I want to use. Would you still put that in at the beginning or add it later since it’s already cooked? Thank you!

    1. Hey Karly,
      I would just shred it and add towards the end. I hope you love this recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    I made this a few days ago and it was delicious, of course! I added corn and black beans. The mango topping was TDF (to die for)! Thanks again for making killer eats!

    1. Hi Michele,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

    1. Hi Rebecca,
      This will give you 6 good sized portions. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  4. 5 stars
    I’ve tried many chicken tortilla soup recipes… this one is the best. And it’s gotta be the enchilada sauce that does the trick. So thanks!

    1. Hi Elisabeth,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

  5. 5 stars
    Made it last night! I made my own enchilada sauce, (made a roux, added spices, tomato paste and broth) added corn and black beans one hour before it was done cooking. It was so delicious.

  6. I made your crockpot spicy chicken tortilla soup yesterday and it was delicious. Your tortilla chips look so good in the photos. Are they homemade? If not, would you mind sharing the brand, if you are able. Thanks so much.

    1. Hey Jerrie,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Yes, they are homemade, I just cut corn tortillas and fry them. Happy Friday💕 xTieghan

        1. Hey Maria,
          I would simmer for 45 minutes to 1 hour on the stove top. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

    2. Also some chips that you can buy in store and look about the same quality as these home made ones are ‘Juanita tortilla chips’
      I bought them when I got the other ingredients for this recipe. Excited to see how it comes out 🙌😋

  7. 5 stars
    Hi!! Just discovered your website two weeks ago and I have already made several of your recipes!! Everything has been so delicious!!! Made this soup today and of course, home run. My whole family loves it! Looking forward to trying many more!!!!

  8. This looks incredible & I’m gonna try it- can’t wait. I have a quick question, though… for the WEIRDOs like me who’re bigger fans of green enchilada sauce than red… do you think that would work ok? Or should I stick with the red enchilada sauce? I have Trader Joe’s green enchilada sauce at home, but wanted to see what you thought.

    1. Hey Eliza,
      I totally think green enchilada sauce will work, obviously the soup will be a different color, but if that is was you prefer then go for it! I hope you love the recipe, let me know how it turns out! xTieghan

  9. I have a GO TO tortilla soup recipe, but this one looks enticing! I’ve never seen a tortilla recipe with enchilada sauce!… hmmm skeptical lol I dont wanna mess up a meal next week by trying this one out lmaoooo, hmmmmm

  10. 4 stars
    Delicious soup! The flavors meld together so well, and the lime juice is the cherry on top. I made this for my family today and we’re adding it to our list of recipes to keep in rotation. I added a can of drained black beans with the rice at the end and doubled the garlic. We didn’t try the mango this time around but probably next time!

    1. Hey Kiara,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  11. I am craving tortilla soup very badly and want to make it in the crockpot. Would it alter the taste if I omit the chicken and add black beans instead? I don’t eat much meat. And what do you think the best way to make it not as spicy so that my kids can eat it?

    1. Hey Leah,
      Totally fine to omit the chicken and add black beans. To reduce the heat, just skip the jalapeños! I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan