Creamy Crockpot Chicken Tortilla Soup Recipe with Avocado
A comforting and creamy crockpot chicken tortilla soup topped with fresh avocado and crunchy tortilla strips, perfect for easy and cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) or 1.5-2 hours (stovetop)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker) or 1 hour 45 minutes to 2 hours 15 minutes (stovetop)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 large fresh avocado, diced
- Fresh cilantro, chopped (optional)
- Lime wedges for serving
- Tortilla strips, homemade or store-bought
Instructions
- Chop the onion and mince the garlic. Rinse and drain the black beans and corn. Dice the avocado and keep refrigerated until serving.
- Place chicken breasts at the bottom of the crockpot. Add chopped onion, minced garlic, black beans, corn, and diced tomatoes with green chilies on top.
- Pour in the chicken broth, then sprinkle chili powder, cumin, salt, and pepper over everything. Gently stir a little to distribute spices but keep the chicken mostly at the bottom.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and easy to shred.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot.
- Stir in softened cream cheese until fully melted and blended. Add a splash more broth if you want a thinner soup.
- Taste and adjust seasoning with salt, pepper, or chili powder as needed.
- Ladle soup into bowls and top with diced avocado, fresh cilantro, a squeeze of lime, and crunchy tortilla strips.
Notes
Let cream cheese soften at room temperature before adding to avoid clumps. Add avocado fresh just before serving to prevent browning. Rinse canned beans and corn to reduce sodium. Layer ingredients rather than stirring all at once for even cooking. For dairy-free, substitute cream cheese with coconut cream. For gluten-free, use gluten-free broth and tortilla strips or omit strips.
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 320
- Fat: 12
- Carbohydrates: 20
- Fiber: 6
- Protein: 30
Keywords: crockpot chicken tortilla soup, creamy chicken soup, avocado soup topping, easy crockpot recipes, slow cooker soup, healthy chicken soup