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Creamy Slow Cooker Chicken Tortilla Soup Recipe with Easy Avocado Crema

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A comforting and creamy slow cooker chicken tortilla soup featuring a smooth blend of cream cheese and broth, topped with a fresh avocado crema and crispy tortilla strips. Perfect for cozy nights and easy meals.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 1 cup frozen or canned corn, drained
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 4 oz cream cheese, softened
  • Juice of 1 lime
  • For avocado crema:
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup sour cream or Greek yogurt
  • Juice of 1/2 lime
  • 1 small garlic clove, minced
  • Salt to taste
  • For garnishes:
  • Tortilla strips or crushed tortilla chips
  • Chopped fresh cilantro
  • Shredded cheddar or Monterey Jack cheese (optional)

Instructions

  1. Rinse and pat dry the chicken breasts or thighs. Set aside.
  2. In the slow cooker, add chopped onion, minced garlic, diced tomatoes with green chilies, black beans (if using), corn, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir gently to combine.
  3. Nestle the chicken pieces into the broth mixture, ensuring they are submerged.
  4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked (internal temperature 165°F).
  5. Remove the chicken from the slow cooker and shred using two forks. Return shredded chicken to the soup.
  6. Cut softened cream cheese into chunks and stir into hot soup until fully melted and incorporated.
  7. Stir in fresh lime juice. Taste and adjust salt or spices as needed.
  8. Make the avocado crema by blending avocado, sour cream or Greek yogurt, lime juice, minced garlic, and salt until smooth. Set aside.
  9. Crisp tortilla strips in a skillet or oven if using. Chop cilantro and shred cheese.
  10. Ladle soup into bowls, dollop with avocado crema, and top with tortilla strips, cheese, and cilantro.

Notes

[‘Use bone-in, skinless thighs for juicier meat; remove bones before shredding.’, ‘Do not skip cream cheese for the creamy texture.’, ‘Adjust salt and lime juice at the end to avoid over-seasoning.’, ‘Make fresh avocado crema just before serving to keep it bright and creamy; cover with plastic wrap pressed on surface if prepping ahead.’, ‘Leftovers taste better after resting overnight.’, ‘Add broth or water if soup is too thick after adding cream cheese.’, ‘For dairy-free, substitute cream cheese with cashew or coconut cream and use dairy-free yogurt for crema.’, ‘For gluten-free, ensure broth and tortilla chips are gluten-free.’]

Nutrition

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

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