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Slow Cooker Chicken Tortilla Soup with Creamy Avocado

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A cozy and easy slow cooker chicken tortilla soup topped with creamy avocado, perfect for busy nights and cozy weekends. This flavorful soup combines tender chicken, spices, and fresh toppings for a comforting meal.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts (about 1 lb / 450 g), shredded after cooking
  • 4 cups (32 fl oz / 960 ml) low-sodium chicken broth
  • 1 can (14.5 oz / 411 g) diced tomatoes with green chilies (like Rotel)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (5 oz / 150 g) frozen or canned corn
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • 1 tbsp olive oil (optional, for sautéing onion and garlic)
  • Tortilla chips for garnish
  • 1 large ripe avocado, diced or mashed (added as topping, not cooked)
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (optional, for squeezing on top)

Instructions

  1. Finely chop the yellow onion and mince garlic cloves (about 5 minutes).
  2. Optional: Heat 1 tablespoon olive oil in a pan over medium heat. Add onion and garlic and cook until soft and fragrant, about 3-4 minutes.
  3. Add the sautéed onions and garlic (or raw if skipping sauté), chicken breasts, chicken broth, diced tomatoes with green chilies, black beans, corn, cumin, chili powder, smoked paprika, oregano, salt, and pepper into the slow cooker. Stir gently to mix spices evenly (about 5 minutes).
  4. Cover and cook on low for 6 hours or on high for 3-4 hours until chicken is tender and easy to shred.
  5. Remove chicken breasts and shred with two forks. Return shredded chicken to the soup and stir well (about 5 minutes).
  6. Taste the soup and adjust seasoning with extra salt, pepper, or chili powder if needed. Add broth or water if soup is too thick (about 2 minutes).
  7. Dice or mash the ripe avocado with a pinch of salt and a squeeze of lime juice to prevent browning (about 2 minutes).
  8. Ladle soup into bowls and top each with creamy avocado, crushed tortilla chips, fresh cilantro, and a lime wedge on the side for squeezing (about 5 minutes).

Notes

[‘Sautéing onions and garlic before adding to the slow cooker deepens flavor but is optional.’, ‘Add avocado topping just before serving to keep its creamy texture and bright color.’, ‘For extra heat, add jalapeños or hot sauce during the last hour of cooking.’, ‘If soup is too thick after cooking, add broth or water to adjust consistency.’, ‘Leftovers store well in the refrigerator for up to 4 days; freeze without avocado topping for up to 3 months.’, ‘Use crushed pita chips or roasted chickpeas as crunchy toppings if tortilla chips are unavailable.’]

Nutrition

Keywords: slow cooker, chicken tortilla soup, creamy avocado, easy soup, comfort food, crockpot soup, healthy soup, gluten-free, dairy-free

Find it online: https://eliplate.com/slow-cooker-chicken-tortilla-soup-recipe-easy-creamy-avocado-bowl/