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Slow Cooker Chicken Tortilla Soup with Lime and Avocado
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

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 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 2 limes
  • 2 avocados, sliced
  • 1 cup tortilla strips
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, diced tomatoes, black beans, corn, onion, and garlic.
  • Stir in the cumin, chili powder, salt, and black pepper. Cover and cook on low for 6 to 7 hours.
  • Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
  • Stir in the lime juice. Let the soup cook for 10 more minutes on low.
  • Ladle the soup into bowls. Top each serving with avocado slices, tortilla strips, and chopped cilantro. Serve with lime wedges on the side.

Notes

Shred the chicken while it is still warm so it absorbs more broth. Add the avocado slices right before eating so they stay creamy instead of browning. If the soup tastes too mild after cooking, stir in an extra squeeze of lime at the table rather than more salt.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker