Cozy Crockpot Chicken Tortilla Soup Recipe with Creamy Avocado Topping Made Easy
A fuss-free, comforting chicken tortilla soup made in the crockpot with smoky chipotle, fresh lime, and creamy avocado topping. Perfect for busy weeknights and cozy evenings.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 (14.5 oz) can diced tomatoes, preferably fire-roasted
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 cups chicken broth, homemade or low-sodium
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 ripe avocado, peeled and mashed or sliced for topping
- Tortilla strips, homemade or store-bought, toasted until crispy
- Fresh cilantro, chopped (optional)
Instructions
- Heat olive oil in a pan over medium heat. Add chopped onion and cook for about 5 minutes until translucent and soft. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Transfer sautéed onion and garlic to the crockpot. Add diced tomatoes with juices, black beans, frozen corn, chicken broth, cumin, chili powder, and minced chipotle peppers. Stir to combine.
- Place chicken breasts into the crockpot, submerging them in the liquid. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and easily shredded.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot and stir well.
- Stir in fresh lime juice. Taste and adjust salt, pepper, or chipotle for heat as desired.
- Toss tortilla strips with a little olive oil and toast in a dry skillet over medium heat until crispy and golden, about 3-5 minutes.
- Mash the ripe avocado with a pinch of salt and a squeeze of lime until smooth but still slightly chunky.
- Ladle soup into bowls and top with creamy avocado, crispy tortilla strips, and fresh cilantro if using. Optionally add sour cream or shredded cheese.
Notes
Sauté onions and garlic before adding to crockpot for deeper flavor. Adjust chipotle peppers to control heat. Shred chicken while hot for easier shredding. Add extra broth if soup is too thick after shredding. Prepare avocado topping just before serving to avoid browning. Toast tortilla strips fresh for best crunch.
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 280320
- Fat: 10
- Carbohydrates: 25
- Fiber: 7
- Protein: 28
Keywords: chicken tortilla soup, crockpot soup, slow cooker soup, creamy avocado topping, easy dinner, weeknight meal, smoky chipotle, healthy soup