Crockpot Spicy Chicken Tortilla Soup – Easy, Flavorful Recipe

By Maria

Oct 10, 2024

Daily Culinary Pleasures

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Crockpot Spicy Chicken Tortilla Soup - Easy, Flavorful Recipe

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Welcome to this Crockpot Spicy Chicken Tortilla Soup recipe! If you’re looking for a dish that’s both comforting and bursting with flavor, you’ve come to the right place. With a combination of tender chicken, spicy jalapeños, and a tangy enchilada sauce, this soup is sure to warm you up on a chilly day. Whether you’re an experienced cook or just starting out, this recipe is easy to follow and packed with delicious ingredients.

Introduction

The Crockpot Spicy Chicken Tortilla Soup is a perfect blend of classic Mexican flavors, offering a heartwarming meal that’s ideal for family dinners or cozy nights at home. Originating from traditional tortilla soup recipes, this dish incorporates elements like cumin, enchilada sauce, and cilantro to create a rich and spicy broth. With just a few basic ingredients and a crockpot, you’ll have a savory, satisfying meal ready in no time. Plus, you can customize the spice level to suit your taste preferences, making it a versatile option for any palate.

For those who love the combination of chicken and spicy dishes, this soup is a must-try. Serve it with some freshly made tortilla chips and a dollop of creamy yogurt for the ultimate dining experience!

Ingredients

Here’s what you’ll need for this Crockpot Spicy Chicken Tortilla Soup:

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, to taste
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

Optional Add-Ons for Serving:

Tortilla chips

Yogurt
Shredded cheddar cheese
Avocado

Mango salsa
Green onions

Substitutions:
For a vegetarian version, replace the chicken with your favorite beans (like black beans or pinto beans). To make it gluten-free, ensure the enchilada sauce and taco seasoning are certified gluten-free.

How to Make Crockpot Spicy Chicken Tortilla Soup – Step by Step

Step 1: Prepare the Ingredients

Dice the onion and jalapeños, and chop the garlic. Add them to the bottom of your crockpot.

Step 2: Add the Chicken and Spices

Place the chicken breasts or thighs on top of the vegetables. Sprinkle the cumin, taco seasoning, salt, and pepper over the chicken.

Step 3: Pour in the Liquids

Pour the enchilada sauce and chicken broth into the crockpot. Make sure the chicken is fully submerged in the broth.

Step 4: Cook

Cover the crockpot and cook on low for 6-7 hours or on high for 4-6 hours, until the chicken is tender and easy to shred.

Step 5: Shred the Chicken

Using two forks, shred the chicken directly in the crockpot. Stir the meat back into the soup.

Step 6: Add the Rice and Seasonings

Stir in the cooked rice, lime juice, and chopped cilantro.

Step 7: Serve and Enjoy!

Ladle the soup into bowls, top with tortilla chips, yogurt, cheese, avocado, mango salsa, and green onions as desired. Enjoy this comforting bowl of spicy goodness!

Helpful Tips

Control the Spice Level: Adjust the number of jalapeños and the amount of taco seasoning based on your preferred spice tolerance.
Use Fresh Ingredients: Whenever possible, use fresh lime juice and cilantro for a brighter flavor.

Don’t Skip the Rice: Adding rice makes the soup heartier and helps to balance out the spiciness of the broth.

Cooking Tips

Best Cut of Chicken: Use boneless, skinless thighs if you prefer juicier, more flavorful meat. Chicken breasts will result in a leaner version.
Cook Low and Slow: Cooking on low heat for a longer period allows the flavors to meld together, creating a richer broth.

Add a Smoky Twist: Try adding a pinch of smoked paprika or chipotle powder for an extra smoky kick.

Serving Suggestions

Pair this soup with:

Freshly Baked Cornbread

Mexican Street Corn Salad
A Side of Guacamole and Chips
Cold Mexican Lager or Horchata

For a complete meal, serve the soup with a side of cornbread and a crisp green salad for a fresh, balanced contrast.

Nutritional Information

This soup is not only delicious but also packed with nutrients. Each serving contains approximately:

Calories: 281 kcal

Total Fat: 6g
Carbohydrates: 35g
Protein: 21g

Sodium: 850mg

Note: Nutritional values are approximate and will vary depending on specific ingredients used.

Storage and Leftovers

Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze the soup (without the rice) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a pot over medium heat until warmed through. If the soup has thickened too much, add a splash of chicken broth or water.

Frequently Asked Questions (FAQs)

Can I use frozen chicken?
Yes, but it will increase the cooking time by about 1-2 hours on low.

What can I use instead of enchilada sauce?
Tomato sauce with a teaspoon of chili powder can be a substitute.
Can I add more vegetables?
Absolutely! Try adding bell peppers, corn, or even diced zucchini for extra texture.
How can I make it dairy-free?
Omit the cheese and yogurt. Substitute with dairy-free options like coconut yogurt or cashew cheese.

Related Recipes

Ultimate Cowboy Casserole Cornbread
– This hearty casserole pairs perfectly with the bold flavors of tortilla soup.
Peanut Butter Ganache Dessert Guide
– Need a dessert to follow up your spicy soup? Try this creamy peanut butter ganache for a sweet finish.

Conclusion

We hope you enjoy making and savoring this Crockpot Spicy Chicken Tortilla Soup! It’s a versatile, flavor-packed dish that’s sure to become a family favorite. Don’t forget to share your experience and any personal twists you’ve added to the recipe in the comments below. Enjoy cooking!

Crockpot Spicy Chicken Tortilla Soup – Easy, Flavorful Recipe

By Maria