This post may contain affiliate links, please see our privacy policy for details.

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!

Crockpot Spicy Chicken Tortilla Soup | halfbakedharvest.com

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.

Crockpot Spicy Chicken Tortilla Soup | halfbakedharvest.com

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!

Crockpot Spicy Chicken Tortilla Soup | halfbakedharvest.com

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.

Crockpot Spicy Chicken Tortilla Soup | halfbakedharvest.com

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!

Crockpot Spicy Chicken Tortilla Soup | halfbakedharvest.com

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

French Onion Short Ribs

Crockpot Crispy Pork Ramen

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

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
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

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!
View Recipe Comments
Crockpot Spicy Chicken Tortilla Soup | halfbakedharvest.com

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I may make this for the Super Bowl. What size crockpot did you use and would I double all ingredients for more servings?

    Thanks,
    Denice

    1. Hi Denice,
      I would recommend at least a 6 quart pot for 1 batch. If you want to double the recipe then yes, you will want to double all of the ingredients:) Please let me know if you have any other questions! xT

    1. Hey Jasmine,
      This has a nice kick, for less spice I would skip the jalapeños and make sure you are using a mild enchilada sauce. I hope you love this recipe! xx

  2. Made this today! I added black beans as a topping. My kids all loved it so much! They added extra rice to theirs. As our family says “it’s stays on the list”!

    So full of flavor and so easy!

    1. Hey Janelle,
      Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT

    1. Hey Bella,
      Sure, you can just cook it on the stove top for 3-4 hours, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT

      1. In the instructions it says to cook for 15 minutes on the stovetop, yet you commented to cook for 3-4 hours- how long should it cook on the stovetop? Thanks!

        1. Hi Marlo,
          The stove top instructions are completely different than the crockpot, you can follow all of the instructions as written:) xT

          1. In both instances you were referring to the stove top. I believe that discrepancy is the source of the confusion.

          2. This is a direct quote from you replying to the Dutch oven (NOT crockpot/slow cooker) comment:

            “Tieghan
            December 28, 2022 at 8:56 AM
            Hey Bella,
            Sure, you can just cook it on the stove top for 3-4 hours, that will work well for you!”

            Nowhere in your stove directions do you write to cook it 3-4 hours.

            I think you’re the confused one… furthermore, the Dutch oven question asked about how long in the oven, not on the stovetop.
            Please clarify, thanks.

          3. Hi there,
            You are reading old comments from this recipe. I did a little revamp, so you can follow all of the instructions as written. Any comment from before February 8th, 2023 is the old version of this recipe:) Hopefully that clears things up for you! xT

        2. A lot of the time 15 minutes may be all it takes to cook, but with soups, beans, etc., the longer it cooks, often the better it tastes!

  3. Hi! I have rotisserie chicken that I am going to use for this, already shredded up. That being said, would it be quicker to cook this on the stovetop in a dutch oven? If so, what would be the process? Thank you!

    1. Hey Annalisa,
      Sure, just simmer on the stove top for at least 30 minutes. I hope you love this dish, please let me know if you give it a try! xx

  4. 5 stars
    This recipe turned out amazing. The cilantro/avocado toppings really make for a perfect bite and my husband and I added a bit of brown rice to our bowls – but it’s good with or without. Will totally be adding this to my regular winter/fall recipe rotation!

  5. 5 stars
    Loved this recipe! I used 1.7 lb chicken, 2 cups of brown rice, and 4 cups of broth. Also, used the instapot and cooked it for 1 hour. The chicken pulled apart so nicely!

  6. 5 stars
    I have done this in the crockpot and it is sooo delish! Can I do this in the instapot? And if so for how long?

    1. Hey Jacquie,
      Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! Sure, I would do 20 minutes on high pressure. xxT

  7. 5 stars
    I NEVER leave reviews but this one deserves it. My picky family LOVED this recipe. We did leave the rice out and cooked it on the side. Sooo good. Definitely going to be keeping this one around for cold MN nights

  8. 5 stars
    This recipe is like a mic drop – so so good and so easy too – there’s really no need for any other tortilla soup recipe. In fact I deleted all others from my recipe app – this is now my go to and definitely will be in the regular rotation

    1. Just to add – I left out the rice because I was worried it would be soggy and it was delish without. But I think you could cook rice separately and just add it as you serve it and it would be great.

  9. 5 stars
    I loved this recipe! I added about 4oz of cream cheese at the end and it added some extra flavor and toned down the spice. It was so good!

    1. Hey Aleah,
      Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan

  10. FYI for anyone making this as a prep meal for the week. Don’t put the cooked rice in the crockpot with the rest of the ingredients. It’ll make your soup mushy and unappetizing. Just set your rice to the side and keep it separate until you’re ready to reheat it all together. Made that mistake tonight and I hate it ??