Crockpot Spicy Chicken Tortilla Soup

Ash Tyrrell

Crockpot Spicy Chicken Tortilla Soup

There’s something magical about coming home to a ready-made meal that’s been slowly simmering all day. For me, this Crockpot Spicy Chicken Tortilla Soup has become a staple for busy days or cozy nights.

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Prep Time 10

Cook Time 7

Total Time 7 10

Course: Soup

Calories: 281

Ingredients Method Notes

Ingredients

1 yellow onion diced – Adds a subtle sweetness and depth as it slow-cooks.
2 jalapeños seeded and chopped – Provides a spicy kick. For less heat, use just one.
2 garlic cloves chopped – Aromatic and boosts the overall taste.
1 pound of boneless skinless chicken breasts or thighs – Thighs add extra moisture, but breasts work great too.
2 teaspoons cumin – Gives the soup an earthy warm flavor.
2-3 teaspoons taco seasoning – Perfect for seasoning the chicken and enhancing the Mexican-inspired vibe.
Kosher salt and black pepper to taste – Essential for balancing flavors.
3 cups red enchilada sauce – Creates a rich and tangy base for the soup.
3-4 cups low-sodium chicken broth – Adjust the quantity depending on your preferred soup consistency.
1-2 cups cooked white or brown rice – Brown rice makes it heartier while white rice is light and fluffy.
Juice of 1 lime – Brightens the flavors and adds a zesty freshness.
1/2 cup fresh cilantro chopped – Adds a fresh, herby layer of flavor.
Tortilla chips for serving – Offers a satisfying crunch.
Optional toppings: shredded cheddar Greek yogurt or sour cream, avocado slices, mango salsa, and chopped green onions.

Method

Start by layering the diced onion, chopped jalapeños, and garlic at the bottom of your Crockpot. These veggies will slowly infuse their flavor into the soup as it cooks. Place the chicken breasts or thighs on top of the veggies. Sprinkle cumin, taco seasoning, salt, and pepper evenly over the chicken for a well-seasoned base.
Next, pour the enchilada sauce and chicken broth over everything. The liquid will help the chicken cook evenly and absorb all the flavors.
Set the Crockpot to low for 6-7 hours, or if you’re short on time, high for 4-6 hours. During this time, the chicken will become tender and infused with the spices.
Once the cooking time is up, remove the chicken and shred it using two forks. Return the shredded chicken back into the pot. Stir in the lime juice, cooked rice, and freshly chopped cilantro.
Ladle the soup into bowls and top with tortilla chips. For added flavor and texture, sprinkle on shredded cheddar, add a dollop of yogurt, and arrange avocado slices. A bit of mango salsa or chopped green onions makes it extra special.

Notes

Use freshly grated cheddar cheese for maximum meltiness and flavor.
Pre-cook the rice separately to prevent it from overcooking and becoming mushy.
If you love smoky flavors, add a pinch of smoked paprika.
For a fun twist, make your own crispy tortilla strips instead of store-bought chips.
Always adjust the spice level to your preference. Taste and adapt!