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Mexican Chicken Avocado Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (14 oz) can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 ripe avocados, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, and the can of diced tomatoes with green chilies.
  • Pour the chicken broth over the ingredients. Sprinkle in the chili powder, cumin, oregano, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and easy to shred.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the broth and stir to combine.
  • Ladle the soup into bowls. Top each serving with diced avocado and chopped cilantro. Serve with lime wedges on the side.

Notes

Add the avocado right before serving so it stays firm and creamy instead of softening in the hot broth. If you prefer a milder flavor, use plain diced tomatoes and reduce the chili powder by half. Leftovers reheat well on the stove over medium heat, but store the avocado separately and add it fresh each time.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board