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Crockpot Spicy Chicken Tortilla Soup

Crockpot Spicy Chicken Tortilla Soup - Hearty Food Ideas

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.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Appetizer
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

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
  • 1 of Juice 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

Method
 

Step 1: Prepare Your Ingredients
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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!

Notes

  • 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!