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Crockpot Spicy Chicken Tortilla Soup

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Crockpot Spicy Chicken Tortilla Soup is the ultimate comfort food with a zesty kick. This hearty, flavorful soup is packed with tender chicken, spicy seasoning, and all the fixings you love in a classic tortilla soup—perfectly balanced with the convenience of a slow cooker. The longer it simmers, the more the flavors meld together, making it an ideal dish for busy days when you need a warming, satisfying meal. Top it off with crispy tortilla strips, creamy avocado, and a sprinkle of cheese for a deliciously satisfying bowl.

Ingredients

Scale

Here’s what you’ll need to make Crockpot Spicy Chicken Tortilla Soup:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (4 oz) diced green chilies
  • 1 ½ cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (optional for extra spice)
  • 1–2 jalapeños, diced (adjust to your spice preference)
  • Salt and pepper, to taste
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 cup tortilla chips, crushed (for serving)
  • Fresh cilantro, chopped (for garnish)
  • Shredded cheese (cheddar or Monterey Jack) (optional, for garnish)
  • Sour cream or Greek yogurt (optional, for garnish)
  • Sliced avocado (optional, for garnish)

Instructions

Prepare the Ingredients:

  1. Prepare the Chicken: Place the chicken breasts or thighs at the bottom of the crockpot. Season with a pinch of salt and pepper.
  2. Chop the Vegetables: Dice the onion, garlic, and jalapeños, and set them aside.

Assemble the Soup:

  1. Add the Vegetables and Spices: Add the chopped onion, garlic, diced green chilies, chili powder, cumin, paprika, cayenne (if using), and diced jalapeños to the crockpot.
  2. Add the Liquids: Pour in the chicken broth and lime juice to add moisture and flavor to the soup.
  3. Add the Canned Ingredients: Add the diced tomatoes with green chilies, black beans, and corn to the crockpot. Stir to combine.

Cook the Soup:

  1. Cook on Low: Cover the crockpot and cook on low for 6 hours, or until the chicken is cooked through and shreds easily with a fork.
  2. Shred the Chicken: Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.

Finish and Serve:

  1. Taste and Adjust Seasoning: Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or lime juice as desired.
  2. Serve: Ladle the soup into bowls, and top with crushed tortilla chips, shredded cheese, fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt.

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Find it online: https://succulentrecipes.com/crockpot-spicy-chicken-tortilla-soup/