Before diving into the delicious world of crockpot spicy chicken tortilla soup, let’s talk about what you can serve alongside this tantalizing dish. A few crispy tortilla chips for dipping can elevate the experience.
Alternatively, a hearty side of cornbread complements the flavors beautifully. If you’re hosting friends, consider a fresh garden salad loaded with vibrant veggies. And why not whip up some guacamole? Its creamy texture is a perfect complement to the spicy kick of the soup.
What is Crockpot Spicy Chicken Tortilla Soup?
Crockpot spicy chicken tortilla soup is a flavorful dish that combines tender chicken, zesty spices, and fresh vegetables, cooked slowly to allow all the elements to meld together perfectly.
The use of a crockpot not only makes meal prep a breeze but also intensifies the flavors, resulting in a rich and tasty soup that delights the palate. With a base often made from chicken stock and enchilada sauce, this soup is sure to warm you from the inside out.
What Makes This Recipe Different From Other Crockpot Spicy Chicken Tortilla Soups?
What sets my version of spicy chicken tortilla soup apart is its focus on fresh ingredients and bold flavors without overwhelming spice. I believe that great food shouldn’t burn your mouth; it should dance on your taste buds.
This recipe balances heat from jalapeños with the smokiness of paprika and cumin. Each bite is layered, providing a delightful contrast between the flavor-packed soup and the crunchy toppings.
How Does It Taste Like?
Imagine warming yourself with a bowl of this soup. The first spoonful brings a rich, smoky flavor from the spices, followed by tender chicken that practically melts in your mouth. The freshness of lime juice cuts through the richness, while cilantro adds a fresh herbal twist.
Each bite can be garnished with tortilla chips that crumble delightfully, bringing both texture and additional flavor to the mix. The overall experience is hearty and comforting, a hug in a bowl.
Ingredients You’ll Need To Make This Dish
For a delicious batch, gather these ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, cut into chunks
- 3–4 cups low-sodium chicken stock
- 3 cups red enchilada sauce (homemade or store-bought)
- 2 fresh jalapeños, seeds removed and minced
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2–3 teaspoons smoky taco seasoning
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1–2 cups cooked long-grain white or brown rice
- 1/2 cup fresh cilantro leaves, chopped
- Juice of 1 lime (freshly squeezed)
- 1/4 cup diced red bell pepper
- Tortilla chips, for garnish
- Optional toppings: Greek yogurt or sour cream, shredded sharp cheddar cheese, sliced avocado, mango salsa, thinly sliced green onions
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Start by prepping your ingredients. Chop the chicken into bite-sized chunks. Dice the onion and remove the seeds from the jalapeños before mincing them. Mince the garlic and prepare the other ingredients as well.
Step 2: Assemble the Ingredients in the Crockpot
In your crockpot, add the chicken, diced onion, minced garlic, jalapeños, cumin, smoky taco seasoning, and smoked paprika. Pour in the chicken stock and enchilada sauce. Stir everything together, ensuring that the chicken is coated in the mixture.
Step 3: Season to Taste
Before closing the lid, add salt and freshly ground black pepper to your preference. Remember, you can always adjust the seasoning later, so it’s okay to start lighter.
Step 4: Cook
Set your crockpot to low heat and let it cook for about 6-8 hours. If you’re pressed for time, the high setting will do the trick in about 3-4 hours. The chicken will become tender, and all the flavors will meld beautifully.
Step 5: Add the Rice and Final Touches
About 30 minutes before serving, add your cooked rice to the crockpot. Stir it in gently to combine with the soup. Just before serving, squeeze in the fresh lime juice and add the chopped cilantro. These final touches will enhance the flavors.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with your choice of tortilla chips, Greek yogurt or sour cream, cheese, avocado, mango salsa, or green onions. Enjoy the delightful medley of flavors!
Tips & Tricks On Making Crockpot Spicy Chicken Tortilla Soup
- Use Quality Chicken: Opt for organic, free-range chicken for better flavor and texture.
- Spice it Up or Down: Adjust the number of jalapeños based on your spice tolerance. You can always add more heat with hot sauce later.
- Homemade Enchilada Sauce: If possible, try making your own enchilada sauce. It adds depth and flavor that store-bought versions often lack.
- Prep Ahead of Time: Chop your veggies and chicken the night before to cut down on prep time during busy days.
- Store in Portions: Freeze individual servings for quick meals later. Just reheat on the stove when you’re ready to enjoy!
Nutrition Information
This soup packs a nutritious punch! Per serving, it contains approximately:
- Calories: 350
- Protein: 30g
- Carbohydrates: 40g
- Dietary Fiber: 6g
- Fat: 10g
You get a hearty meal that is both satisfying and energizing.
How Do I Store This Dish?
Storing the soup is straightforward. Cool any leftovers before transferring them to an airtight container. The soup can last in the fridge for about 3-4 days. To freeze, portion it into freezer-safe containers or zip bags. It will keep well for up to 3 months. Just thaw in the fridge before reheating.
What Other Substitutes Can You Use in Crockpot Spicy Chicken Tortilla Soup?
- Turkey or Beef: Substitute chicken with ground turkey or beef for a different protein.
- Quinoa or Barley: Instead of rice, try quinoa or barley for a nutty flavor and added health benefits.
- Vegetables: Add more veggies! Corn, black beans, or bell peppers can complement the soup nicely.
- Vegan Option: Replace chicken with chickpeas or tofu and use vegetable stock for a vegan twist.
- Canned Tomatoes: Swap out some of the chicken stock for diced tomatoes for added richness and texture.
Conclusion
Crockpot spicy chicken tortilla soup is more than just a dish; it’s an experience. From the moment you set the ingredients in the crockpot, the anticipation builds. Each spoonful invites warmth and joy, perfect for any season.
Using fresh and quality ingredients is key to crafting a wholesome meal. Get creative with your toppings and sides to tailor this comfort food to your taste. So, gather your ingredients, turn on that crockpot, and let this delightful recipe warm your heart and fill your home with irresistible aromas. Your future self will thank you.
You’ll also like the following recipes!
- Honey Lime Chili Chicken Bowls
- Holly Jolly Christmas Citrus Cocktail
- Frozen Chocolate Covered Banana Bites
Crockpot Spicy Chicken Tortilla Soup – Hearty Food Ideas
Description
I distinctly remember the first time I tasted spicy chicken tortilla soup. It was a chilly autumn evening, and the warmth of the soup was embraced by the crisp air outside. The mix of flavors was a revelation.
Now, I often find myself returning to this comfort food, especially when I want a hearty meal that’s simple to prepare. The best part? This version simmers in a crockpot, meaning you can set it and forget it.
Ingredients
Instructions
Step 1: Prepare Your Ingredients
-
Start by prepping your ingredients. Chop the chicken into bite-sized chunks. Dice the onion and remove the seeds from the jalapeños before mincing them. Mince the garlic and prepare the other ingredients as well.
Step 2: Assemble the Ingredients in the Crockpot
-
In your crockpot, add the chicken, diced onion, minced garlic, jalapeños, cumin, smoky taco seasoning, and smoked paprika. Pour in the chicken stock and enchilada sauce. Stir everything together, ensuring that the chicken is coated in the mixture.
Step 3: Season to Taste
-
Before closing the lid, add salt and freshly ground black pepper to your preference. Remember, you can always adjust the seasoning later, so it’s okay to start lighter.
Step 4: Cook
-
Set your crockpot to low heat and let it cook for about 6-8 hours. If you're pressed for time, the high setting will do the trick in about 3-4 hours. The chicken will become tender, and all the flavors will meld beautifully.
Step 5: Add the Rice and Final Touches
-
About 30 minutes before serving, add your cooked rice to the crockpot. Stir it in gently to combine with the soup. Just before serving, squeeze in the fresh lime juice and add the chopped cilantro. These final touches will enhance the flavors.
Step 6: Serve and Garnish
-
Ladle the soup into bowls and top with your choice of tortilla chips, Greek yogurt or sour cream, cheese, avocado, mango salsa, or green onions. Enjoy the delightful medley of flavors!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Dietary Fiber 6g24%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Quality Chicken: Opt for organic, free-range chicken for better flavor and texture.
- Spice it Up or Down: Adjust the number of jalapeños based on your spice tolerance. You can always add more heat with hot sauce later.
- Homemade Enchilada Sauce: If possible, try making your own enchilada sauce. It adds depth and flavor that store-bought versions often lack.
- Prep Ahead of Time: Chop your veggies and chicken the night before to cut down on prep time during busy days.
- Store in Portions: Freeze individual servings for quick meals later. Just reheat on the stove when you're ready to enjoy!
