I’ve been dreaming of tortilla soup for weeks now, WEEKS! I looked at a few recipes but nothing really appealed to me until I stumbled across this one from Half Baked Harvest. What stood out to me? CROCKPOT! I love anything that takes my kitchen time down to a minimum. The kids thought this soup was pretty awesome but I’m gonna chalk that up to the fact that they got to crumble chips into the bowl and scoop them out with a spoon. Speaking of chips, have you tried the new Restaurant-Style Tortilla Chips from Trader Joe’s?! They are a must! I kind of feel like this soup should be called Crockpot Chicken Enchilada Soup but I’m not the recipe creator.
Crockpot Spicy Chicken Tortilla Soup
- 1 sweet onion, diced
- 1-2 jalapeños, seeded and chopped (I did 1.5 since I knew the kids would be eating)
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast
- 2 teaspoons cumin
- 1 teaspoon kosher salt and pepper
- 3 cups homemade or store-bought red enchilada sauce (Read the ingredient list if store-bought! Trader Joe’s had some that looked toxic but Whole Foods 365 brand had a clean version.)
- 3-4 cups low-sodium chicken broth (depends how thick you want it)
- juice of 1 lime
- 1/2 cup fresh cilantro, chopped, plus more for serving
- tortilla chips, diced mango, sliced avocado, limes, shredded cheddar, and yogurt, for serving
In the bottom your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, salt, and pepper. Pour over the enchilada sauce and broth.
Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, lime juice, and cilantro. Taste and add salt if needed.
Ladle the soup into bowls and top with tortilla chips, mango, avocado, cheese, and yogurt. Garnish with cilantro and limes. I added brown rice to the bowl for the kiddos which they seemed to like so feel free to use your imagination when it comes to serving!