Print

Creamy Crockpot Chicken Tortilla Soup Recipe with Avocado Cream Easy and Best

creamy crockpot chicken tortilla soup - featured image
Print Recipe

A creamy, comforting crockpot chicken tortilla soup topped with a silky avocado cream, perfect for busy days and cozy dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound/450g)
  • 1 (14.5 oz/410g) can diced tomatoes with green chilies
  • 1 (15 oz/425g) can black beans, drained and rinsed
  • 1 cup (240ml) low-sodium chicken broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and black pepper, to taste
  • 1 ripe avocado, peeled and pitted
  • ½ cup (120ml) sour cream or Greek yogurt
  • Juice of 1 lime
  • 1 small garlic clove, minced
  • Salt, to taste
  • Tortilla strips or crushed tortilla chips, for serving
  • Fresh cilantro leaves, optional for garnish
  • Shredded cheese like cheddar or Monterey Jack, optional
  • Fresh lime wedges, for serving

Instructions

  1. Rinse chicken breasts and pat dry. Chop the onion finely and mince the garlic cloves.
  2. Place the chicken breasts at the bottom of your crockpot. Add diced tomatoes with their juices, black beans, chopped onions, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Pour in the chicken broth and stir gently to combine.
  3. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until chicken is tender and easily shredded.
  4. Remove the chicken breasts and shred them using two forks. Return shredded chicken to the crockpot and stir well.
  5. While the chicken cooks, blend the avocado, sour cream or Greek yogurt, lime juice, minced garlic, and a pinch of salt in a blender or food processor until smooth and creamy. Adjust seasoning as needed.
  6. Ladle soup into bowls. Top each serving with a dollop of avocado cream, tortilla strips, shredded cheese if using, fresh cilantro, and a lime wedge.

Notes

If you don’t have a blender, mash the avocado with a fork and mix the cream ingredients by hand. Keep an eye on the crockpot to avoid over-reduction of broth. Make avocado cream just before serving to keep it fresh and vibrant. For dairy-free, use coconut yogurt or cashew cream and ensure tortilla chips are dairy-free. Black beans can be swapped with pinto beans; chicken thighs can replace breasts.

Nutrition

Keywords: crockpot chicken tortilla soup, creamy chicken soup, avocado cream soup, easy crockpot recipes, slow cooker soup, chicken tortilla soup

Find it online: https://tinastirs.com/creamy-crockpot-chicken-tortilla-soup-recipe-with-avocado-cream-easy-and-best/