Easy One-Pot Spicy Chicken Tortilla Soup Recipe

Warm up with a bowl of homemade spicy chicken tortilla soup! This recipe is the ultimate comfort food, packed with bold flavors and satisfying ingredients. It’s incredibly hearty, deliciously savory, and has just the right amount of kick. Best of all, you can make this flavorful soup using a slow cooker, stovetop, or Instant Pot, making it perfect for any weeknight meal or cozy cold weather gathering.

Why You’ll Love This Spicy Chicken Tortilla Soup

You’ll quickly fall in love with this easy spicy chicken tortilla soup for so many reasons. It truly delivers on taste and convenience. This recipe is designed to simplify your cooking while delivering maximum flavor.

• Rich, Bold Flavors: Every spoonful offers a delicious blend of smoky, savory, and spicy notes that will tantalize your taste buds.
• Minimal Active Cooking Time: Simply set it and forget it, especially when using a slow cooker or Instant Pot.
• Highly Versatile: Customize with your favorite toppings like avocado, cheese, or fresh salsa for endless variations.
• Wholesome & Satisfying: This hearty soup is packed with protein and vegetables, making it a complete meal that truly nourishes.

  For a deeper understanding of the health benefits, dietitians often highlight the advantages of broth-based soups with lean protein and plenty of vegetables.

• Family-Friendly Favorite: Even the pickiest eaters will ask for seconds once they try this comforting chicken tortilla soup.

Ingredients

To create this incredible spicy chicken tortilla soup, gather these fresh and pantry staples. Each ingredient plays a vital role in building the soup’s robust flavor profile.

• 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 or sour cream, shredded cheddar, avocado, mango salsa, and green onion, for serving

Notes & Substitutions

• Chicken: For a quick shortcut, use a pre-cooked rotisserie chicken. Simply shred and add it during the last 30 minutes of cooking. You can also use ground chicken or turkey for a different texture in this flavorful soup.
• Spice: To reduce the heat, remove all seeds and membranes from the jalapeños. For extra spice, leave some seeds in, or add a pinch of cayenne pepper or a teaspoon of adobo sauce from chipotle peppers.
• Broth: Enhance the richness and nutritional value by using chicken bone broth instead of regular chicken broth. It adds a deeper flavor to your spicy chicken tortilla soup. Understanding the potential advantages of bone broth, respected health organizations like the Cleveland Clinic offer insights into how its rich nutrient profile can contribute to overall well-being.
• Enchilada Sauce: A good quality store-bought red enchilada sauce makes this recipe super easy. Look for brands like Old El Paso or Hatch for great flavor.
• Rice: Feel free to use any cooked grain like quinoa or farro. For a low-carb option, simply omit the rice entirely.
• Toppings: Get creative with toppings! Consider crumbled cotija cheese, a squeeze of fresh lime, or even a dash of your favorite hot sauce.

Equipment

Making this delightful spicy chicken tortilla soup requires just a few basic kitchen items. Choose the primary cooking vessel that best suits your schedule and preferences.

• Primary: A 6-quart slow cooker or Crockpot is ideal for hands-off cooking.
• Alternative: A large, heavy-bottomed soup pot, such as a Dutch oven, works perfectly for stovetop preparation. An Instant Pot can also whip up this soup quickly.
• Basic Kitchen Tools: You will also need a cutting board, a sharp knife for chopping vegetables, measuring cups and spoons, and two forks for shredding the chicken.

Instructions

Prepare your delicious spicy chicken tortilla soup using the method that suits your kitchen and time best. Each option delivers a wonderfully flavorful and satisfying meal with minimal fuss.

For the Crockpot

1. Combine Ingredients: In the bowl of your crockpot, first layer the diced yellow onion, chopped jalapeños, and minced garlic. Then, add the boneless, skinless chicken breast or thighs. Sprinkle generously with cumin, taco seasoning, and a pinch each of kosher salt and black pepper. Pour over the red enchilada sauce and 3 cups of low-sodium chicken broth.
2. Cook: Cover the crockpot with its lid. Cook on the low setting for 6-7 hours, allowing the flavors to meld beautifully and the chicken to become incredibly tender. Alternatively, cook on the high setting for 4-6 hours if you are short on time.
3. Finish: Once the chicken is cooked through and easily falls apart, remove it briefly or carefully shred it directly in the pot using two forks. Stir the shredded chicken back into the soup. Add the cooked white or brown rice, the fresh juice of one lime, and the chopped fresh cilantro.
4. Serve: Ladle the warm and inviting spicy chicken tortilla soup into individual bowls. Top generously with crunchy tortilla chips. Then, customize as desired with a dollop of yogurt or sour cream, a sprinkle of shredded cheddar cheese, creamy avocado slices, vibrant mango salsa, and a scattering of green onions. Enjoy this comforting meal!

For the Stovetop

1. Sauté Aromatics: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion, chopped jalapeños, and minced garlic. Sauté for about 5 minutes until the onion softens and becomes translucent, and the aromatics are fragrant.
2. Add Chicken & Liquids: Add the boneless, skinless chicken breast or thighs to the pot. Sprinkle with cumin, taco seasoning, and a pinch each of salt and black pepper. Stir to coat the chicken. Pour in the red enchilada sauce and 3 cups of low-sodium chicken broth.
3. Simmer: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the chicken is thoroughly cooked through and very tender.
4. Finish: Carefully remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot. Stir in the cooked white or brown rice, the fresh juice of one lime, and the chopped fresh cilantro.
5. Serve: Ladle the hearty chicken tortilla soup into serving bowls. Garnish with plenty of tortilla chips. Complete your bowls with a dollop of yogurt or sour cream, shredded cheese, avocado, mango salsa, and fresh green onions for a perfect finish.

For the Instant Pot

1. Combine Ingredients: In the inner pot of your Instant Pot, layer the diced yellow onion, chopped jalapeños, and minced garlic. Place the boneless, skinless chicken breast or thighs on top. Season with cumin, taco seasoning, and a pinch each of salt and black pepper. Pour in the red enchilada sauce and 3 cups of low-sodium chicken broth.
2. Pressure Cook: Secure the lid on the Instant Pot and ensure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 10 minutes on high pressure.
3. Release & Shred: Once the cooking cycle is complete, carefully perform a quick release of the steam by turning the sealing valve to the “Venting” position. Once the float valve drops, open the lid. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
4. Finish & Serve: Stir in the cooked white or brown rice, the fresh juice of one lime, and the chopped fresh cilantro. Ladle your flavorful spicy chicken tortilla soup into bowls. Top with crunchy tortilla chips and your preferred garnishes such as yogurt, shredded cheese, avocado, mango salsa, and green onions.

Pro Tips for the Best Spicy Chicken Tortilla Soup

Achieve the most flavorful and satisfying spicy chicken tortilla soup with these helpful kitchen tips. These small adjustments can make a big difference in your final dish.

• Control the Heat: For less spice, completely remove all seeds and membranes from the jalapeños. If you crave more heat, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce.
• Flavor Boost: Don’t underestimate the power of fresh ingredients! Always add fresh lime juice and cilantro at the very end to brighten the flavors of your savory chicken soup.
• Thicker Soup: If you prefer a thicker consistency, mash a portion of the black beans against the side of the pot. Alternatively, blend a cup or two of the soup with an immersion blender.
• Perfect Shredding: For quick and effortless chicken shredding, use a hand mixer directly in the pot. It makes light work of breaking down the tender cooked chicken for this spicy chicken tortilla soup.
• Generous Toppings: Toppings are crucial for the full tortilla soup experience. Offer a generous spread of fresh, varied options to enhance both texture and flavor.

Serving Suggestions & Variations

This versatile spicy chicken tortilla soup pairs wonderfully with a variety of sides and can be easily adapted to suit different tastes. Get creative and make it your own!

• Serve with: Complement this hearty soup with warm cornbread, a light and simple green salad, or crusty bread for dipping.
• Protein Alternatives: Experiment with ground beef or turkey instead of chicken. For a meatless option, black beans and pinto beans make an excellent protein base.
• Vegetable Additions: Boost the veggie content by stirring in a can of corn, diced bell peppers, zucchini, or fire-roasted tomatoes during the last 30 minutes of cooking.
• Spice Variations: Infuse different flavor notes by adding smoked paprika, different chili powders like ancho or guajillo, or a few dashes of your favorite hot sauce for an extra kick.
• Cheese Options: Beyond cheddar, try Monterey Jack, crumbled cotija, or a melty Oaxaca cheese for unique flavor profiles.
• Extra Flavor: A swirl of heavy cream or a dash of liquid smoke can add an extra layer of richness and depth to your chicken tortilla soup.

Nutrition Information

This spicy chicken tortilla soup offers a delicious and nourishing meal option. It provides a good source of lean protein and essential vitamins from the vegetables.

Disclaimer: These are estimated nutritional values per serving. Actual values may vary based on specific ingredient brands, preparation methods, and exact serving sizes. This information is intended as a general guide and should not replace professional dietary advice.

Frequently Asked Questions (FAQ)

Got questions about making your perfect spicy chicken tortilla soup? We’ve got answers to help you cook with confidence.

• Q: Can I make this soup vegetarian?

  A: Absolutely! Simply omit the chicken and use vegetable broth. Add extra beans or corn for a hearty vegetarian tortilla soup.

• Q: How do I store and reheat leftovers?

  A: Store leftover spicy chicken tortilla soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.

• Q: Can I freeze spicy chicken tortilla soup?

  A: Yes, this soup freezes beautifully without the toppings. Allow it to cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

• Q: What is the best red enchilada sauce to use?

  A: We recommend using a good quality store-bought red enchilada sauce that you enjoy the flavor of, such as Hatch or Old El Paso. Read labels to find one with a flavor profile you prefer for your delicious spicy chicken tortilla soup.

• Q: Can I use bone-in chicken?

  A: You can, but it will require a longer cooking time and you’ll need to remove the bones before shredding. Boneless chicken is simpler for this recipe.

• Q: How do I adjust the spice level to my preference?

  A: To make it milder, remove all jalapeño seeds and membranes. For a truly spicy chicken tortilla soup, leave some seeds in, or add a pinch of cayenne or a few dashes of your favorite hot sauce.

Conclusion

This easy one-pot spicy chicken tortilla soup is a true gem in any kitchen. It combines incredible flavor with the simplicity of a quick and easy recipe, making it a perfect weeknight solution or a cozy weekend meal. Whether you use a slow cooker, stovetop, or Instant Pot, you’ll achieve a comforting, hearty, and deeply satisfying dish every time. We encourage you to try this amazing soup, experiment with your favorite toppings, and make it your own. Share your feedback and ratings; we love hearing from you!

Easy One-Pot Spicy Chicken Tortilla Soup Recipe

This Easy One-Pot Spicy Chicken Tortilla Soup is a flavorful and customizable dish, perfect for a hearty meal. With options for Crockpot, Stove-Top, or Instant Pot preparation, you can enjoy tender shredded chicken in a rich, spicy broth, finished with your favorite toppings like tortilla chips, cheese, avocado, and fresh cilantro.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Main 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
• 3 cups red enchilada sauce
• 3-4 cups low-sodium chicken broth
• 1-2 cups cooked white or brown rice
• 1 lime juice of
• 1/2 cup fresh cilantro chopped
• tortilla chips for serving
• yogurt for serving
• shredded cheddar for serving
• avocado for serving
• mango salsa for serving
• green onion for serving

Equipment

• Crockpot
• Large soup pot
• Instant Pot
• Two forks
• Bowls

Method

 

Crockpot

1. Layer onion, jalapeños, garlic, chicken, seasonings, enchilada sauce, and 3 cups broth in your crockpot.
2. Cook on low for 6-7 hours or high for 4-6 hours, then shred the chicken. Stir in cooked rice, fresh cilantro, and lime juice.
3. Serve the soup hot, topped with tortilla chips and your choice of yogurt, cheese, green onions, mango, and extra cilantro.

Stove-Top

1. Sauté onion, jalapeños, and garlic in olive oil in a large pot for 5 minutes. Add chicken, seasonings, enchilada sauce, and 3 cups broth.
2. Bring to a simmer and cook for 15 minutes until the chicken is done, then shred it. Stir in cooked rice, fresh cilantro, and lime juice.
3. Serve the soup hot, topped with tortilla chips and your choice of yogurt, cheese, green onions, mango, and extra cilantro.

Instant Pot

1. Layer onion, jalapeños, garlic, chicken, seasonings, enchilada sauce, and 3 cups broth in your Instant Pot.
2. Seal the lid and cook on high pressure for 10 minutes, then release the steam. Shred the chicken and stir in cooked rice, fresh cilantro, and lime juice.
3. Serve the soup hot, topped with tortilla chips and your choice of yogurt, cheese, green onions, mango, and extra cilantro.

Notes

This versatile soup can be prepared using a Crockpot, Stove-Top, or Instant Pot, offering flexibility for your cooking preference. Customize with your favorite toppings like sour cream, extra cheese, or a squeeze of fresh lime.