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Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup
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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 chicken, spices, red enchilada sauce, broth, and cilantro.

Ingredients

Scale
  • 1 yellow onion, diced
  • 1–2 jalapeños, seeded and chopped (1 for mild, 2 for medium heat)
  • 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 (3 cups for thicker soup, 4 for brothier)
  • 1–2 cups cooked white or brown rice (prepare separately)
  • Juice of 1 lime
  • 1/2 cup fresh cilantro, chopped
  • Tortilla chips, for serving
  • Yogurt or sour cream, for topping
  • Shredded cheddar cheese, for topping
  • Avocado, for topping
  • Mango salsa, for topping (optional)
  • Green onions, for topping
  • Fresh cilantro, for topping

Instructions

  1. Cook rice separately according to package directions. Set aside. You’ll need 1-2 cups cooked rice.
  2. In the bowl of your 6-quart or larger crockpot, layer the diced onion, chopped jalapeños, and garlic at the bottom.
  3. Add the chicken on top of the vegetables. Sprinkle with cumin, taco seasoning, and a pinch each of salt and black pepper.
  4. Pour the enchilada sauce and 3-4 cups of chicken broth over the chicken and vegetables (use 3 cups for thicker soup, 4 for brothier).
  5. Cover and cook on low for 6-7 hours or on high for 4-6 hours until chicken reaches internal temperature of 165°F and is tender.
  6. Remove lid and use two forks to shred the chicken directly in the crockpot.
  7. Stir in the cooked rice, chopped cilantro, and lime juice. Let sit for 5 minutes to warm through.
  8. Ladle soup into bowls and top with tortilla chips. Add desired toppings including yogurt or sour cream, shredded cheddar cheese, avocado, green onions, mango salsa, and fresh cilantro. Enjoy immediately.

Notes

  • Rice must be cooked separately before adding to soup. Prepare about 1/2 to 3/4 cup uncooked rice to yield 1-2 cups cooked.
  • For milder soup, use 1 jalapeño with all seeds removed. For medium heat, use 2 jalapeños seeded.
  • Chicken thighs stay juicier than breasts during long cooking times.
  • Use a 6-quart or larger slow cooker for this recipe.
  • Rotisserie chicken can be used for quicker preparation. Add during the last 30 minutes of cooking.
  • Can be made vegetarian by omitting chicken, using vegetable broth, and adding black beans. Reduce cooking time to 3-4 hours on low.
  • The toppings truly make this soup special, so don’t skip them.
  • Nutrition information is for soup base only, without toppings.

Nutrition

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