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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!
Hello! I’m planning on making this tonight, but can I use frozen chicken or must it be thawed first?
Thank you!
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
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!
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
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!
Love,
Michele
Hi Michele,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
About how big is each serving? I would ideally like 8 good sized portions for lunch meal prep. Thanks!
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
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!
Hi Elisabeth,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Thoughts on trading the chicken out for jackfruit? I’m not sure if cooking time would need to vary. Thanks!
Hi Tyler! I haven’t ever tried this recipe with jack fruit before so I’m not sure! xTieghan
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.
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Hi Tieghan! Do you have an instapot recipe for this?
Best, Riva
Hey Riva,
You can go ahead and follow the instant pot instructions for this recipe:
https://www.halfbakedharvest.com/chicken-tortilla-soup/
Please let me know if you give it a try! xTieghan
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.
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
Do you have a stovetop recipe of the spicy chicken tortilla soup?
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
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 ??
Thanks! I hope it’s delish!!
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!!!!
Hey Marisa,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
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.
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
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
I hope you love the recipe Jackie! xTieghan
So good. So easy!
Thanks so much Sarah! xTieghan
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!
Hey Kiara,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
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?
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