Description
A hearty and flavorful spicy chicken tortilla soup made with tender shredded chicken, enchilada sauce, and warming spices. Easily prepared in a crockpot, stovetop, or Instant Pot for a comforting meal.
Ingredients
- 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
- Tortilla chips, for serving
- Yogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving
Instructions
- Crockpot Method: Add onion, jalapeños, and garlic to the crockpot. Place chicken on top and season with cumin, taco seasoning, salt, and pepper. Pour in enchilada sauce and 3 cups broth.
- Cover and cook on low for 6-7 hours or high for 4-6 hours. Shred chicken using two forks.
- Stir in cooked rice, cilantro, and lime juice. Add more broth if needed.
- Serve in bowls topped with tortilla chips and desired toppings like yogurt, cheese, avocado, mango salsa, and green onions.
- Stovetop Method: In a large pot, sauté onion, jalapeños, and garlic in 2 tablespoons oil for 5 minutes.
- Add chicken, cumin, taco seasoning, salt, and pepper. Pour in enchilada sauce and broth. Bring to a simmer and cook for 15 minutes until chicken is cooked through.
- Shred chicken, then stir in rice, cilantro, and lime juice. Serve with toppings.
- Instant Pot Method: Add onion, jalapeños, garlic, chicken, spices, enchilada sauce, and broth to the pot.
- Seal lid and cook on high pressure for 10 minutes. Release pressure, shred chicken, and stir in rice, cilantro, and lime juice.
- Serve topped with tortilla chips and desired garnishes.
Notes
- Adjust spice level by reducing or increasing jalapeños and taco seasoning.
- Use rotisserie chicken for a quicker version; reduce cooking time accordingly.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Swap rice with quinoa for a different texture.
- Add extra broth if soup thickens too much after storage.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
