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Easy Crockpot Chicken Tortilla Soup Recipe with Avocado and Lime for the Perfect Comfort Meal

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A warm, comforting crockpot chicken tortilla soup with creamy avocado and zesty lime, perfect for cozy nights and easy meals.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 14.5 oz canned diced tomatoes (preferably fire-roasted)
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • Salt and pepper to taste
  • 1 ripe avocado, diced
  • 1 lime, juiced and sliced wedges for garnish
  • Tortilla chips or 4 corn tortillas (for homemade strips)
  • A handful fresh cilantro, chopped (optional)

Instructions

  1. Dice the onion, mince the garlic, and cut the chicken breasts into large chunks (about 1.5-inch pieces). Rinse and drain the black beans, and measure out your spices.
  2. Place the chicken chunks at the bottom of the crockpot. Pour in the chicken broth, canned diced tomatoes (with juices), black beans, frozen corn, diced onion, and minced garlic.
  3. Sprinkle in the ground cumin, chili powder, salt, and pepper. Stir gently to combine.
  4. Cover and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
  5. Remove the chicken pieces and shred them using two forks. Return shredded chicken to the soup and stir. Add more broth or water if soup is too thick.
  6. Optional: Cut corn tortillas into thin strips. Heat 1 tablespoon oil in a skillet over medium heat and fry strips until crisp and golden. Drain and season with salt.
  7. Just before serving, dice the avocado and squeeze in fresh lime juice. Stir gently. Ladle soup into bowls and top with avocado, tortilla strips, lime wedges, and cilantro if using.

Notes

Add avocado just before serving to prevent browning. Adjust salt and lime juice at the end to brighten flavors. Homemade tortilla strips can be baked at 375°F for 10 minutes as a healthier alternative to frying. Use frozen chicken by increasing cooking time by 1 hour. Leftovers store well for 3 days in the fridge and freeze well without avocado and tortilla strips.

Nutrition

Keywords: crockpot chicken tortilla soup, easy chicken soup, avocado soup, lime soup, slow cooker recipes, comfort food, healthy soup

Find it online: https://evabake.com/easy-crockpot-chicken-tortilla-soup-recipe-with-avocado-and-lime-for-the-perfect-comfort-meal/