Get ready to warm your soul with a bowl of our irresistible Slow Cooker Chicken Avocado Soup! This delightful Mexican-inspired dish combines tender shredded chicken, hearty black beans, and fresh corn, all simmered to perfection in a rich, flavorful broth. With just 10 minutes of prep time and a slow cooker doing the heavy lifting, you can enjoy a comforting, nutritious meal that’s perfect for any day of the week. Plus, the creamy avocado adds a luxurious touch that will have your taste buds dancing! Dive into this recipe and discover why it’s destined to become a family favorite.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb chicken breasts
- 4 cups chicken broth
- 1 can black beans, drained
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 2 avocados, diced
- Salt and pepper to taste
Instructions
- Place chicken breasts at the bottom of the slow cooker, creating an even layer.
- Add diced onions, minced garlic, chicken broth, black beans, corn kernels, and cumin directly over the chicken. Sprinkle salt and pepper to season.
- Cover the slow cooker and set to low heat. Cook for 4 hours, ensuring the chicken becomes tender and easily shreds.
- After 4 hours, remove chicken breasts and use two forks to shred the meat completely. Return shredded chicken back to the slow cooker.
- Stir the soup to distribute the shredded chicken evenly throughout the broth.
- Just before serving, gently fold in diced avocados to prevent them from becoming mushy.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls, ensuring each serving has a good mix of chicken, beans, corn, and avocado.
- Optional: Garnish with fresh cilantro, lime wedges, or a dollop of sour cream if desired.
Tips
- Layering is Key: When adding ingredients to the slow cooker, start with the chicken at the bottom to ensure it cooks evenly and absorbs all the delicious flavors from the broth and spices.
- Customize Your Spice Level: If you like a little kick, consider adding diced jalapeños or a pinch of cayenne pepper to the mix for an extra layer of heat.
- Shred with Ease: To make shredding the chicken easier, let it rest for a few minutes after cooking. This allows the juices to redistribute, making it more tender.
- Avocado Freshness: To keep the avocados from browning and becoming mushy, add them to the soup just before serving. This will ensure they maintain their vibrant color and creamy texture.
- Garnish for Extra Flavor: Elevate your soup by garnishing with fresh cilantro, a squeeze of lime, or a dollop of sour cream. These additions will enhance the flavors and make your dish look even more appetizing.
- Make It Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat gently on the stove and add fresh avocado before serving.
- Freezer-Friendly: This soup freezes well! Portion it into airtight containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating for a quick meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 75mg
