halfbakedharvest4.5
Crockpot Spicy Chicken Tortilla Soup
Throw everything in and let it cook...a deliciously easy dinner to warm up to on the coldest of days!
👥 6 Servings⏱️ Prep & Cook: 6h 10m⏳ Prep: 10 min🔥 Cook: 6h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●stove
- ●pot
📝 Preparation Steps
1
Crockpot
2
1. In the bowl of your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. 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, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
jalapeños, seeded and chopped2garlic, chopped2 clovescumin2 teaspoonstortilla chips, for servingyogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving
3
Stove-Top
4
1. In a large soup pot, cook the onion, jalapeños, and garlic with 2 tablespoons olive oil for ⏱️ 5 minutes. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Set over medium heat and bring to a simmer, cook ⏱️ 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
jalapeños, seeded and chopped2garlic, chopped2 clovescumin2 teaspoonstortilla chips, for servingyogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving
5
Instant Pot
6
1. In the bowl of your instant pot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Seal the lid and cook on high pressure for ⏱️ 10 minutes. Release the steam. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
jalapeños, seeded and chopped2garlic, chopped2 clovescumin2 teaspoonstortilla chips, for servingyogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving
Nutrition Facts
calories
281 kcal
serving Size
1 serving
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