Soups

Crockpot Chicken Tortilla Soup with Avocado

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Introduction

Crockpot Chicken Tortilla Soup with Avocado is a hearty, warming, and flavor-packed dish perfect for busy weeknights, cozy dinners, or casual gatherings. Tender chicken, spicy-sweet tomato base, and a medley of vegetables combine in a slow cooker to create a rich, savory soup with just the right amount of heat.

The addition of crispy tortilla strips, creamy avocado, and fresh lime elevates this simple slow-cooker recipe into a restaurant-quality meal. It’s comforting, satisfying, and packed with bright, bold Mexican-inspired flavors.

Why I Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. The slow cooker does all the work, allowing the chicken to become tender and infused with spices while the vegetables and broth develop a rich depth of flavor.

The topping of avocado and tortilla strips adds freshness and texture, making every bite exciting. It’s perfect for meal prep, family dinners, or even entertaining friends. Leftovers are equally delicious the next day.

Why This Dish Is a Must-Try

This dish is a must-try because it combines comfort, convenience, and bold flavors in a single pot. The savory broth, tender chicken, and medley of vegetables make it both nutritious and indulgent, while the toppings of avocado, lime, and tortilla strips add freshness and texture.

It’s ideal for anyone who loves Mexican-inspired cuisine, slow-cooker convenience, or a meal that feels hearty yet fresh.

Preparation and Cooking Details

  • Preparation Time: 15 minutes
  • Cooking Time: 4–5 hours on low or 2–3 hours on high
  • Total Time: 4–5 hours
  • Servings: 6–8
  • Calories: ~350–400 kcal per serving
  • Course: Main Course / Soup
  • Cuisine: Mexican / Comfort Food

Ingredients

  • 1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
  • 1 can (14 oz / 400 g) diced tomatoes
  • 1 can (4 oz / 115 g) diced green chiles
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup black beans, drained and rinsed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • Salt and pepper, to taste
  • 1 avocado, diced
  • 1 lime, cut into wedges
  • Tortilla strips or baked tortilla chips, for garnish
  • Fresh cilantro, chopped, for garnish
  • Optional: shredded cheese or sour cream for topping

Cooking Directions

  1. Prepare chicken: Place chicken in slow cooker.
  2. Add vegetables and beans: Add diced tomatoes, green chiles, corn, black beans, and chopped onion.
  3. Season: Add garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  4. Add broth: Pour chicken broth over all ingredients. Stir gently to combine.
  5. Slow cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked and tender.
  6. Shred chicken: Remove chicken from slow cooker, shred with two forks, and return to soup. Stir to combine.
  7. Serve: Ladle soup into bowls. Top with diced avocado, tortilla strips, lime wedges, fresh cilantro, and optional shredded cheese or sour cream.

Step-by-Step Preparation Method

  1. Place chicken in the slow cooker.
  2. Add diced tomatoes, green chiles, corn, black beans, and onion.
  3. Add garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  4. Pour in chicken broth and stir gently.
  5. Cover and cook on low 4–5 hours or high 2–3 hours.
  6. Remove chicken, shred it, and return to the soup.
  7. Serve with avocado, tortilla strips, lime wedges, cilantro, and optional toppings.

How to Serve

Serve hot with:

  • Crispy tortilla strips or baked tortilla chips
  • Fresh lime wedges for squeezing
  • Optional toppings: shredded cheese, sour cream, or jalapeño slices
  • A side of Mexican rice or warm cornbread

Recipe Tips

  • Use chicken thighs for extra juiciness or breasts for leaner meat.
  • Add a splash of lime juice before serving for bright freshness.
  • Adjust chili powder for desired heat level.
  • For extra texture, add some chopped bell peppers or zucchini.
  • Stir halfway through cooking to ensure flavors meld evenly.

Variations

  • Vegetarian Version: Omit chicken and add extra black beans, lentils, or tofu.
  • Spicy Tortilla Soup: Add diced jalapeños or hot sauce to the slow cooker.
  • Creamy Version: Stir in ¼ cup heavy cream or coconut milk just before serving for a richer texture.
  • Meal Prep Version: Assemble all ingredients (except avocado and tortilla strips) in advance. Store in fridge or freezer, then cook when ready.

Freezing and Storage

  • Refrigerator: Store in airtight container for up to 3–4 days.
  • Freezer: Freeze soup (without avocado or tortilla strips) for up to 2 months. Thaw overnight and reheat gently. Add avocado fresh when serving.
  • Reheating: Warm in a pot over medium heat, stirring occasionally.

Special Equipment Needed

  • Slow cooker / crockpot (5–6 quart)
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle for serving

Frequently Asked Questions (FAQ)

Q: Can I use frozen chicken?
A: Yes, but increase cooking time by 30–60 minutes and ensure chicken reaches 165°F (74°C).

Q: Can I make it spicier?
A: Yes, add diced jalapeños, extra chili powder, or hot sauce to taste.

Q: Can I use canned corn and beans?
A: Yes, drain and rinse before adding to reduce excess liquid.

Q: Can this soup be made ahead of time?
A: Yes, cook fully and refrigerate. Add avocado and tortilla strips fresh when serving.

Q: Can I use chicken broth substitutes?
A: Vegetable broth works if you prefer, though chicken broth adds more richness.

Conclusion

Crockpot Chicken Tortilla Soup with Avocado is a hearty, flavorful, and comforting soup perfect for weeknight dinners, family meals, or meal prep. Tender chicken, savory broth, fresh vegetables, and bold Mexican-inspired spices make it a satisfying dish that’s easy to prepare and loved by everyone. Topped with creamy avocado, fresh cilantro, and crispy tortilla strips, it’s restaurant-quality comfort food made easy in your slow cooker.

Crockpot Chicken Tortilla Soup with Avocado

Recipe by Elina JamesCourse: SoupsCuisine: MexicanDifficulty: easy
Servings

8

servings
Prep time

15

minutes
Cooking time

4

hours 
Total time

4

hours 

15

minutes

Ingredients

  • 1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs

  • 1 can (14 oz / 400 g) diced tomatoes

  • 1 can (4 oz / 115 g) diced green chiles

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 cup black beans, drained and rinsed

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 4 cups chicken broth

  • 1 tsp chili powder

  • 1 tsp cumin

  • ½ tsp smoked paprika

  • ½ tsp oregano

  • Salt and pepper, to taste

  • 1 avocado, diced

  • 1 lime, cut into wedges

  • Tortilla strips or baked tortilla chips, for garnish

  • Fresh cilantro, chopped, for garnish

  • Optional: shredded cheese or sour cream for topping

Directions

  • Prepare chicken: Place chicken in slow cooker.
  • Add vegetables and beans: Add diced tomatoes, green chiles, corn, black beans, and chopped onion.
  • Season: Add garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  • Add broth: Pour chicken broth over all ingredients. Stir gently to combine.
  • Slow cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked and tender.
  • Shred chicken: Remove chicken from slow cooker, shred with two forks, and return to soup. Stir to combine.
  • Serve: Ladle soup into bowls. Top with diced avocado, tortilla strips, lime wedges, fresh cilantro, and optional shredded cheese or sour cream.

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