Print

Creamy Slow Cooker Chicken Tortilla Soup Recipe with Easy Avocado Crema

creamy slow cooker chicken tortilla soup - featured image
Print Recipe

A comforting and creamy slow cooker chicken tortilla soup topped with a fresh avocado crema, perfect for cozy dinners with minimal hands-on time.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 4 cups low sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 small jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (Monterey Jack or cheddar)
  • For the avocado crema:
  • 1 medium ripe avocado
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
  • Pinch of salt

Instructions

  1. Dice the onion, mince the garlic and jalapeño (if using), and rinse the black beans. Trim any excess fat from the chicken breasts.
  2. Place the chicken breasts at the bottom of the slow cooker. Add diced tomatoes (with juices), black beans, corn kernels, onion, garlic, jalapeño, ground cumin, chili powder, smoked paprika, salt, and pepper. Pour in the chicken broth.
  3. Cover and cook on low for 6 hours or on high for 3-4 hours until the chicken is tender and easy to shred.
  4. Using two forks, shred the chicken directly in the slow cooker. Stir well to combine with the broth and veggies.
  5. Mix in shredded cheese until melted and creamy. Taste and adjust seasoning if needed.
  6. While the soup finishes cooking, combine ripe avocado, sour cream or Greek yogurt, lime juice, chopped cilantro, and salt in a blender or food processor. Blend until smooth and creamy. Add a tablespoon or two of water or broth if too thick.
  7. Ladle the soup into bowls and drizzle with avocado crema. Garnish with extra cilantro, tortilla strips, or a squeeze of lime if desired.

Notes

If the soup is too thick after cooking, stir in extra broth or water to reach desired consistency. Use ripe avocados for smooth crema. Adjust salt at the end due to varying saltiness in broth and canned ingredients. For dairy-free crema, substitute sour cream with coconut yogurt.

Nutrition

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

Find it online: https://nanarecipes.info/creamy-slow-cooker-chicken-tortilla-soup-recipe-with-easy-avocado-crema/