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Crockpot Chicken Tortilla Soup with Avocado

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soups
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

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

Instructions
 

  • 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.