Description
This spicy tortilla soup is hearty, bold, and packed with flavor. Made with tender chicken, enchilada sauce, jalapeños, and warm seasonings, it’s an easy weeknight favorite. Cook it in the slow cooker, Instant Pot, or stovetop and top it with your favorite garnishes for a satisfying meal.
Ingredients
1 yellow onion, diced
2 jalapeños, seeded and chopped
2 garlic cloves, chopped
1 lb boneless, skinless chicken breast or thighs
2 teaspoons ground cumin
2–3 teaspoons taco seasoning
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
½ cup chopped fresh cilantro
Tortilla chips, for serving
Optional toppings: plain yogurt, shredded cheddar cheese, diced avocado, mango salsa, chopped green onions
Instructions
1. Add diced onion, jalapeños, and garlic to your slow cooker. Place the chicken on top and season with cumin, taco seasoning, salt, and pepper. Pour in the enchilada sauce and 3 cups of chicken broth.
2. Cover and cook on low for 6–7 hours or high for 4–6 hours.
3. Shred the chicken directly in the pot using two forks. Stir in the cooked rice, lime juice, and chopped cilantro.
4. Serve hot, topped with tortilla chips and any desired garnishes.
5. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Sauté the onion, jalapeños, and garlic for 5 minutes.
6. Add chicken, cumin, taco seasoning, salt, and pepper. Pour in enchilada sauce and 3 cups broth. Bring to a simmer and cook for about 15 minutes or until the chicken is cooked through.
7. Shred the chicken, then stir in rice, lime juice, and cilantro.
8. Serve hot with toppings of your choice.
9. Add onion, jalapeños, garlic, chicken, seasonings, enchilada sauce, and 3 cups broth to the Instant Pot.
10. Seal the lid and cook on high pressure for 10 minutes. Release steam manually.
11. Shred the chicken, stir in rice, lime juice, and cilantro.
12. Ladle into bowls and add toppings as desired.
Notes
Use certified gluten-free tortilla chips and toppings to keep this dish gluten-free. Adjust spice level by using fewer jalapeños or a mild enchilada sauce. Rice can be left out or substituted with quinoa for variation.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: One-Pot & Easy Meals
- Method: Slow Cooker, Stovetop, Instant Pot
- Cuisine: Mexican-Inspired