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Crockpot Chicken Tortilla Soup with Avocado
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 ripe avocado, diced
  • Tortilla strips for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the chicken broth, diced tomatoes with green chilies, black beans, corn, onion, and garlic.
  • Sprinkle in the chili powder, cumin, salt, and black pepper. Stir gently to combine everything around the chicken.
  • Cover and cook on low for 6 to 7 hours until the chicken is fully cooked and easy to shred.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to mix it back into the soup.
  • Ladle the soup into bowls and top each serving with diced avocado and tortilla strips.

Notes

For the best texture, add the avocado right before serving so it stays creamy instead of turning soft. If you want a bit more heat, use a second can of tomatoes with green chilies. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board