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Cozy Slow Cooker Chicken Tortilla Soup Recipe with Creamy Avocado Crema

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A warm, comforting slow cooker chicken tortilla soup topped with a silky, tangy avocado crema. Perfect for busy days, this easy recipe blends smoky, spicy, and fresh flavors for a satisfying meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1 (14.5 oz / 410 g) can diced tomatoes with green chilies (like Ro*Tel)
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 cup (240 ml) frozen corn kernels
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (950 ml) low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 ripe avocado, peeled and pitted
  • ½ cup (120 g) plain Greek yogurt (or dairy-free coconut yogurt)
  • 1 tbsp fresh lime juice
  • 1 small garlic clove, minced
  • Salt, to taste
  • Crunchy tortilla strips or crushed tortilla chips (for serving)
  • Fresh cilantro leaves, chopped (for serving)
  • Jalapeño slices (optional, for extra heat)

Instructions

  1. Prepare the Ingredients (10 minutes): Chop the onion finely and mince the garlic cloves. Drain and rinse the black beans. If using fresh corn, shuck and cut kernels off the cob. Juice the lime and set aside.
  2. Layer Ingredients in Slow Cooker (5 minutes): Place the chicken breasts at the bottom of the slow cooker. Add diced tomatoes with their juices, black beans, corn, onions, and garlic on top.
  3. Add Seasonings and Broth (2 minutes): Sprinkle cumin, chili powder, smoked paprika, salt, and pepper evenly over the ingredients. Pour chicken broth gently to cover the contents.
  4. Cook Low and Slow (4-6 hours): Cover and cook on low for 4 to 6 hours until chicken is tender and easily shreddable. Alternatively, cook on high for 2 to 3 hours.
  5. Shred the Chicken (5 minutes): Remove chicken breasts carefully and shred with two forks. Return shredded chicken to the slow cooker and stir gently.
  6. Add Fresh Lime Juice (1 minute): Stir in the lime juice to brighten flavors. Adjust salt or spice as needed.
  7. Make the Avocado Crema (5 minutes): Combine avocado, Greek yogurt, lime juice, minced garlic, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Add water if too thick.
  8. Serve (5 minutes): Ladle soup into bowls, dollop generously with avocado crema, and sprinkle with tortilla strips, fresh cilantro, and jalapeño slices if using. Enjoy warm.

Notes

If soup is thin, stir in 1 tablespoon cornmeal or masa harina in last 15 minutes of cooking. Keep slow cooker lid closed during cooking to maintain heat and moisture. For dairy-free crema, substitute Greek yogurt with coconut cream. Chicken thighs can be used instead of breasts with adjusted cooking time. Soup can be made on stovetop in a large pot simmering 45-60 minutes. Avocado crema can be mashed by hand if no blender is available.

Nutrition

Keywords: slow cooker, chicken tortilla soup, avocado crema, comfort food, easy dinner, crockpot soup, healthy soup, Mexican soup

Find it online: https://bitefuljoy.com/cozy-slow-cooker-chicken-tortilla-soup-recipe-with-creamy-avocado-crema/