Spicy Chicken Tortilla Soup

This Spicy Chicken Tortilla Soup is the ultimate comfort food when you need something warm, hearty, and incredibly satisfying. I love how simple it is to make – just toss everything into your crockpot in the morning and come home to the most amazing aroma filling your kitchen.

I’ll never forget the first time I made this soup on a freezing January afternoon. I was looking for something that could cook itself while I worked, and this recipe became my go-to ever since. There’s something magical about how the enchilada sauce blends with the spices and creates this rich, flavorful broth. What makes this spicy chicken tortilla soup recipe truly special is how the rice soaks up all those incredible flavors while the chicken becomes perfectly tender. The best part? You don’t have to sear the chicken first, which means less cleanup and more time for yourself. Top it with crunchy tortilla chips, creamy avocado, and sharp cheddar cheese, and you’ve got a bowl of pure comfort. Fair warning – this recipe has a medium heat level with 2 jalapeños, so adjust based on your spice preference.

What You’ll Need for This Spicy Chicken Tortilla Soup

I always recommend having your ingredients prepped and ready before you start. This makes the whole process even easier, and you’ll have this soup cooking in under 10 minutes. One important note: you’ll need cooked rice for this recipe, so prepare that separately while the soup cooks or use leftovers.

• 1 yellow onion, diced
• 1-2 jalapeños, seeded and chopped (1 for mild, 2 for medium heat)
• 2 cloves garlic, chopped
• 1 pound bonless, skinless chicken breast or thighs (thighs stay juicier during long cooking)
• 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 (3 cups for thicker soup, 4 for brothier consistency)
• 1-2 cups cooked white or brown rice (prepare separately – about 1/2 to 3/4 cup uncooked rice)
• Juice of 1 lime, freshly squeezed
• 1/2 cup fresh cilantro, chopped
• Tortilla chips, for serving

For Toppings:

• Yogurt or sour cream (Greek yogurt works beautifully)
• Shredded cheddar cheese
• Avocado, sliced or diced
• Mango salsa (optional but adds amazing sweetness)
• Green onions, sliced
• Fresh cilantro

Equipment Needed:

• 6-quart or larger slow cooker (or Instant Pot, or large soup pot for stovetop method)

How I Make This Chicken Tortilla Soup (Three Easy Methods)

Step 1: Start by layering your aromatics. Place the diced onion, chopped jalapeños, and garlic at the bottom of your 6-quart crockpot. This creates a flavorful base that infuses everything as it cooks.

Step 2: Add the chicken directly on top of the vegetables. Sprinkle the cumin, taco seasoning, salt, and black pepper evenly over the chicken. Don’t worry about browning it first – this is what makes this spicy chicken tortilla soup so easy.

Step 3: Pour the enchilada sauce and 3 cups of chicken broth over everything. The liquid should almost cover the chicken. If it doesn’t or you prefer a brothier soup, add the fourth cup of broth.

Step 4: Cover your crockpot and set it to low for 6-7 hours or high for 4-6 hours. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F and shreds easily with a fork. Your kitchen will smell incredible.

Step 5: Once cooked, use two forks to shred the chicken right in the pot. This takes just a minute or two and the chicken should pull apart effortlessly.

Step 6: Stir in your cooked rice (which you’ve prepared separately), fresh cilantro, and lime juice. The rice will soak up some of the broth and make the soup heartier. Let it sit for 5 minutes to warm the rice through. White rice stays firmer, while brown rice absorbs more liquid.

Step 7: Ladle the soup into bowls. Now comes the fun part – pile on those toppings! I always add a thick layer of sharp cheddar cheese first so it melts slightly, then add yogurt, avocado, green onions, and plenty of tortilla chips.

Stovetop Method: Heat 2 tablespoons olive oil in a large soup pot and cook the onions, jalapeños, and garlic for 5 minutes until softened. Add chicken, spices, enchilada sauce, and broth. Simmer covered for 20-25 minutes for breasts or 15-20 minutes for thighs, until internal temperature reaches 165°F. Shred chicken and add rice, cilantro, and lime juice. Total time: about 35-40 minutes.

Instant Pot Method: Layer ingredients as described for the crockpot. Seal the lid and cook on high pressure for 10 minutes. Quick release the steam carefully, shred chicken, and stir in rice, cilantro, and lime juice. Total time: about 25-30 minutes.

Best Sides to Serve with Spicy Chicken Tortilla Soup

This soup is hearty enough to stand on its own, but pairing it with the right sides makes it a complete meal.

Warm Cornbread: The slightly sweet flavor balances the spicy kick perfectly, and it’s ideal for soaking up every last drop of broth.

Mexican Street Corn Salad: The creamy, tangy flavors complement the soup’s richness while adding a fresh crunch that contrasts beautifully with the tender chicken.

Simple Green Salad: A light salad with lime vinaigrette cuts through the richness and adds freshness to your meal without being too heavy.

Quesadillas: These pair wonderfully as a side or even for dipping into your spicy chicken tortilla soup for extra cheesy goodness.

Spanish Rice: If you don’t add rice to your soup, serving it on the side works great and adds more substance to the meal.

Storing Your Leftover Chicken Tortilla Soup

This soup actually tastes even better the next day once all the flavors have had time to meld together. Let it cool to room temperature within 2 hours, then store it in an airtight container in the refrigerator for up to 4 days.

When reheating, I recommend adding a splash of chicken broth because the rice will continue absorbing liquid as it sits. You can reheat individual portions in the microwave for 2-3 minutes or warm it on the stovetop over medium heat, stirring occasionally, until heated through to 165°F.

For freezing, this spicy chicken tortilla soup keeps well for up to 3 months. I suggest freezing it before adding the rice and toppings, then cooking fresh rice when you’re ready to serve. This prevents the rice from getting mushy after thawing. Store in freezer-safe containers or heavy-duty freezer bags, leaving an inch of headspace for expansion.

Common Questions About Making Spicy Chicken Tortilla Soup

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