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Slow Cooker Chicken Tortilla Soup with Creamy Avocado

Slow Cooker Chicken Tortilla Soup with Avocado

Sara Coleman
This comforting slow cooker soup features tender shredded chicken, smoky chipotle spices, and a rich tomato-based broth. Topped with creamy avocado and crunchy tortilla strips, it is a healthy, set-it-and-forget-it meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 345 kcal

Ingredients
  

Ingredients

  • 1.5 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 can diced tomatoes with green chilies 14.5 oz can, undrained
  • 1 cup frozen corn kernels no need to thaw
  • 1 can black beans 15 oz can, rinsed and drained
  • 1 medium yellow onion finely diced
  • 4 cups low-sodium chicken broth plus more if a thinner soup is desired
  • 2 tsp chili powder standard blend
  • 1 tsp ground cumin for earthy aroma
  • 3 cloves garlic minced
  • 2 large hass avocados diced for garnish
  • 0.5 cup fresh cilantro chopped for garnish
  • 1 cup tortilla strips for serving

Notes

STORAGE: Refrigerate leftovers in an airtight container for up to 4 days. Store avocado and tortilla strips separately to maintain texture. MAKE-AHEAD: You can prep all vegetables and spice mixes the night before. FREEZING: This soup freezes beautifully without the toppings for up to 3 months.