Crockpot Spicy Chicken Tortilla Soup

As seen on

Half Baked Harvest

Total Time

6 hours and 10 minutes

Prep Time

10 minutes

Cook Time

6 hours

Rating

(671)

Ingredients

6 servings

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
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
tortilla chips, for serving
yogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving

Beginner Dinner Dairy Dinner Parties ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

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!