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Cozy Crockpot Chicken Tortilla Soup Recipe with Creamy Avocado Crema Made Easy

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A warm, comforting slow cooker chicken tortilla soup featuring smoky chipotle, tender chicken, and a creamy avocado crema topping. Perfect for busy days and cozy nights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 grams)
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 can (14.5 oz / 410 grams) diced tomatoes with green chilies
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150 grams) frozen corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • Crispy tortilla strips or crushed tortilla chips, for garnish
  • Fresh cilantro leaves, roughly chopped, for garnish
  • Fresh lime wedges, for serving
  • For the Avocado Crema:
  • 1 ripe avocado, peeled and pitted
  • ½ cup (120 ml) sour cream or Greek yogurt (coconut yogurt for dairy-free)
  • 1 tablespoon fresh lime juice
  • Salt to taste

Instructions

  1. Chop the onion and mince the garlic finely. Drain the diced tomatoes if you want less liquid, or leave as is for a brothier soup. Rinse and pat dry the chicken breasts.
  2. Add the chicken breasts to the bottom of the crockpot. Pour in the chicken broth and then add diced tomatoes with green chilies, chopped onion, minced garlic, and frozen corn.
  3. Sprinkle cumin, chili powder, smoked paprika, salt, and pepper evenly over the top. Gently stir once to distribute the spices without disturbing the chicken too much.
  4. Cover and cook on low for 6 to 8 hours until the chicken is tender and easy to shred.
  5. Remove the chicken breasts from the crockpot and shred finely using two forks or tongs. Return the shredded chicken to the crockpot and stir well.
  6. In a blender or mixing bowl, combine the ripe avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust salt or lime juice to taste.
  7. Ladle the soup into bowls, garnish with crispy tortilla strips, fresh cilantro, and a generous dollop of avocado crema. Serve with lime wedges on the side.

Notes

[‘Sauté garlic and onions before adding to crockpot for deeper flavor (optional).’, ‘Adjust spice level by reducing chili powder or omitting green chilies.’, ‘Use fresh lime juice for best flavor.’, ‘Shred chicken while warm for better absorption of flavors.’, ‘Make avocado crema just before serving to keep it vibrant green.’, ‘Toast and crush your own tortilla strips for fresher crunch and less salt.’, ‘If broth thickens too much, add a splash of broth or water to loosen.’, ‘For dairy-free crema, substitute sour cream with coconut yogurt or cashew cream.’, ‘Rotisserie chicken can be used instead of raw breasts; add near the end of cooking.’, ‘Soup can be frozen without avocado crema for up to 3 months.’]

Nutrition

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

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