Go Back
Slow Cooker Chicken Tortilla Soup with Avocado
Print Recipe Pin Recipe
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-ounce) can diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn
  • 2 corn tortillas, cut into thin strips
  • 1 avocado, diced
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, diced tomatoes with green chilies, chopped onion, minced garlic, cumin, chili powder, salt, and black pepper.
  • Stir in the frozen corn. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is fully cooked and easy to shred.
  • Remove the chicken from the slow cooker. Shred it with two forks and return it to the pot. Stir to combine.
  • Ladle the soup into bowls. Top each serving with tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime.

Notes

For the best texture, add the tortilla strips right before serving so they stay crisp. If the broth tastes too mild after cooking, stir in an extra pinch of chili powder. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board