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Crockpot Spicy Chicken Tortilla Soup Recipe

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4.2 from 127 reviews

This Crockpot Spicy Chicken Tortilla Soup is a flavorful and comforting meal that’s easy to prepare using your crockpot, stovetop, or instant pot. It combines tender shredded chicken, enchilada sauce, and spices with fresh ingredients like jalapeños, lime juice, and cilantro, making a warm and satisfying soup perfect for any day. Serve it topped with tortilla chips, yogurt, shredded cheddar, avocado, mango salsa, and green onions for a deliciously vibrant finish.

  • Total Time: 6 hours 15 minutes (crockpot); 30 minutes (stovetop); 25 minutes (instant pot)
  • Yield: 4-6 servings

Ingredients

Main 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, to taste
  • 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

For Serving

  • Tortilla chips
  • Yogurt
  • Shredded cheddar cheese
  • Avocado
  • Mango salsa
  • Green onion

Instructions

  1. Prepare the base ingredients: In the bottom of your cooking vessel (crockpot bowl, instant pot, or soup pot for stovetop), layer the diced yellow onion, chopped jalapeños, and chopped garlic to build a flavorful aroma base.
  2. Add chicken and seasonings: Place the boneless, skinless chicken breast or thighs on top of the layered vegetables. Sprinkle cumin, taco seasoning, and a pinch of kosher salt and black pepper evenly over the ingredients.
  3. Add liquids: Pour 3 cups of red enchilada sauce and 3 cups of low-sodium chicken broth over the chicken and vegetables to provide moisture and flavor for cooking.
  4. Cooking method: For crockpot: Cover and cook on low for 6-7 hours or on high for 4-6 hours. For stovetop: Heat 2 tablespoons of olive oil in large soup pot and sauté onion, jalapeños, and garlic for 5 minutes before adding chicken, spices, enchilada sauce, and broth; bring to a simmer over medium heat and cook 15 minutes until chicken is cooked. For instant pot: Seal lid and cook on high pressure for 10 minutes, then release steam carefully.
  5. Shred the chicken: After cooking, shred the chicken thoroughly using two forks while it is still warm to blend flavors effectively into the soup.
  6. Finish the soup: Stir in the cooked rice (white or brown), fresh chopped cilantro, and freshly squeezed lime juice to enhance the texture and bright flavors of the soup.
  7. Serve: Ladle the soup into bowls and top with crunchy tortilla chips. Add optional toppings such as a dollop of yogurt, shredded cheddar cheese, sliced avocado, mango salsa, and chopped green onions for extra flavor and texture.

Notes

  • You can adjust the spice level by adding more or fewer jalapeños, or by including some seeds for extra heat.
  • Rice can be substituted with cooked quinoa or left out for a lower-carb option.
  • If you prefer a thicker soup, reduce broth to 3 cups or add more rice.
  • Fresh lime juice added at the end brightens up the rich flavors.
  • Leftovers store well in the fridge for 3-4 days and freeze beautifully for up to 3 months.
  • This recipe can easily be doubled for larger groups.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 6 hours (using crockpot low setting); 15 minutes (stovetop); 10 minutes (instant pot pressure cook)
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/crockpot-spicy-chicken-tortilla-soup-recipe/