Crockpot Spicy Chicken Tortilla Soup As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 6 hours and 10 minutes Prep Time 10 minutes Cook Time 6 hours Rating 4.48 out of 5 stars (671) Ingredients 6 servings 1 yellow onion, diced2 jalapeños, seeded and chopped2 cloves garlic, chopped1 pound boneless, skinless chicken breast or thighs2 teaspoons cumin2-3 teaspoons taco seasoningkosher salt and black pepper3 cups red enchilada sauce3-4 cups low-sodium chicken broth1-2 cups cooked white or brown ricejuice of 1 lime1/2 cup fresh cilantro, choppedtortilla chips, for servingyogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving Calories BeginnerDinnerDairyDinner PartiesWinterQuick and EasyMexicanVegetablesPressure CookingGrainsSlow CookingSpicyStir-FryingSavoryPoultryMain CoursesSoups ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Crockpot Step 2 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! Step 3 Stove-Top Step 4 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! Step 5 Instant Pot Step 6 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!
