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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 recipe. 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 tortilla strips 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 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 in a dutch oven. 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 or sour cream, 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 post was originally published on February 8, 2023
Could you make this on the stove? How long would it need to cook?
Yes! I would simmer it 40 minutes to 1 hour. Let me know if you have questions. Hope you love this! 🙂
Perhaps, I’ve missed it ……….but where can I find the Nutrition details for
this yummy sounding soup? I’m curious to try it as I’ve never used enchilada sauce
as a soup base. Sounds really good. Thanks
Hi Middie, I am sorry but I do not like to provide nutritional info for my recipes. I am really sorry for the trouble. Hope you love the soup!
Chicken torilla soup has never looked better – my taco Tuesday needs a huge bowl! 🙂
I think that a bowlmight be the only okay substitute for taco Tuesday!
I have never heard of tortilla soup before but it looks delicious!
x Annabelle
travelsandtea.com
Thanks Annabelle! Its one of my favorites, I hope you love it!
Thanks for this recipe! I’m going to try soup this weekend! How many servings does this Crockpot Spicy Chicken Tortilla Soup make?
Hi Jose!! It serves 4-6. Hope you love this! 🙂
I too would love to see a recipe for enchilada sauce.
Okay thanks Maureen!!
Looks so good!
Izzy |https://pinchofdelight.wordpress.com
Thank you!
I’d love to make this, it looks so incredibly delicious! Did you purchase or make the tortilla chips? If you purchased please tell me what brand. If you made them, then I’m sure you’ve shared how before!!
Hi Cassandra! I homemade them! Corn tortillas, fried in oil and then sprinkled with salt. ?
Yum. Well, we’re still covered in snow here near Mt. Hood so soup is still very welcomed!
Wow! I hope you love it Amber! Thanks!
I’m not over winter eats yet and I LOVE a good slow cooker recipe!! This soup looks amazing!!! xoxo
Thank you Rebecca!!
Yum! Making this tonight as the storm in sunny LA rages on. Going to do it in the oven though as the expensive slow cooker I bought makes chicken taste like rubber! Grrr. Do you have a recipe for home made enchilada sauce? Would love it if you do! Thank you.
Hi Natalie! I don’t have one on the blog, but i love this recipe: http://allrecipes.com/recipe/61727/ten-minute-enchilada-sauce/
The soup look so delicious! I live in Miami, and for me, soup doesn’t have a particular season. I can eat it anytime of the year. I love the addition of the avocado!
Awesome! I hope you love this one, Carlos! Thank you!
definitely not too late for soup!! i made your buffalo chicken corn chowder this weekend.. so good! we are actually having some crazy warm and beautiful weather on the east coast. it was in the 60s and sunny this weekend which was PERFECT for taking our new puppy out for a jog 🙂 i’m sure we’ll be back to soup weather pretty soon though and this simple recipe looks like the perfect recipe to come home to on a busy weeknight!
Yes I heard from my brother that the weather over there was super nice!! I am really glad you loved that soup and I hope you love this one! Thank you!!
Yum this looks incredible! By the way, I’d love it if you did a post with food photography tips, or if you did a post about how you learnt to take such good food photos! 🙂
Hey Rhian! Thank you so much! I have been thinking about that, so hopefully I will in the future!
oh tortilla soup!! sounds like what the doctor ordered alright!!
https://bloglairdutemps.blogspot.pt/
Haha! YES!! I hope so (: Thanks Ruth.