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Easy Crockpot Chicken Tortilla Soup Recipe with Avocado and Lime Ideas

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A warm, comforting slow cooker chicken tortilla soup featuring tender shredded chicken, black beans, tomatoes, and a bright finish of fresh lime and creamy avocado. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Juice of 1 large lime
  • 1 ripe avocado, diced or sliced
  • 4–6 corn tortillas, cut into strips and lightly toasted or fried
  • Optional garnish: fresh cilantro, shredded cheese (Monterey Jack or cheddar), sour cream or Greek yogurt

Instructions

  1. Roughly chop the onion and mince the garlic. Rinse and drain the black beans. Cut the tortillas into strips if making your own topping.
  2. Place the chicken breasts or thighs at the bottom of the slow cooker. Sprinkle the chopped onion, minced garlic, rinsed black beans, and diced tomatoes with green chilies on top.
  3. Sprinkle the cumin, chili powder, smoked paprika, oregano, salt, and pepper over the ingredients. Pour in the chicken broth carefully to cover everything.
  4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and easy to shred.
  5. About 30 minutes before serving, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir to mix evenly.
  6. Squeeze the juice of one large lime into the soup, stirring well.
  7. Dice or slice the avocado. Toast the tortilla strips in a dry skillet over medium heat until crisp and slightly golden, about 3-4 minutes (or use store-bought chips).
  8. Ladle the soup into bowls and top with fresh avocado, tortilla strips, and optional cilantro, cheese, or sour cream.

Notes

Add fresh lime juice at the end to brighten flavors. Shred chicken carefully to keep it tender. Toast tortilla strips yourself for extra crunch or use store-bought chips. Adjust salt and spices to taste before serving. Leftovers taste better after flavors meld overnight. For vegetarian version, replace chicken with extra beans and use vegetable broth. For gluten-free, use certified corn tortillas or chips. Avoid adding tortilla strips until serving to keep them crispy.

Nutrition

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

Find it online: https://emmaoven.com/easy-crockpot-chicken-tortilla-soup-recipe-with-avocado-and-lime-ideas/