Slow Cooker Chicken and Avocado Soup

I am back to cooking with chicken this week and I finally get to share one of my favorite slow cooker recipes. This chicken soup has everything.  It has cheese, avocado and even home made tortilla strips – it’s amazing. Slow cooker meals are my favorite because you can get everything ready in the morning, go to work and then come home to a fabulous dinner. Of course I always start by chopping my veggies but this can be done the night before. After I get my ingredients together, I dump everything in the crockpot, literally.

I normally set my slow cooker to the lowest setting so that it is just finishing when I get home.

Sometimes slow cooker meals can be bland but not this one. The cheese helps this dish out a lot. When I made the tortilla strips, I added a little cinnamon sugar on the kids’ strips. This usually helps with any fuss that may occur. This meal did take a long time to cook but you won’t even notice – Yeah Crockpots!  And this was enough to repeat.  I just cut up more avocados, cilantro, and tortillas for easy “no fuss” leftovers. By the way, there are a few ingredients that are totally optional but will take this soup to the next level.  Try it and let me know what you think.

Ingredients:

2 – 2.5 lb. boneless/skinless chicken thighs

4 c. chicken broth

3 celery stalks, sliced

3 carrots, chopped

1 onion, chopped

3 cloves garlic, chopped

1 tbsp. ground cumin

1 tbsp. ground coriander

salt and pepper, to taste

2 15 oz. cans white beans, drained

8 oz. shredded cheese, any light cheddar

2 tbsp. lime juice

1 avocado, sliced

cilantro leaves, optional

sour cream, optional

2 -3 Tortillas (corn or flour), cut into strips

Directions

1 Add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans, salt, and pepper to slow cooker. Cover and cook on low 4 to 6 hours.

2 With a knife and fork, shred chicken in the slow-cooker.

3 Add cheese, lime juice and 1/4 teaspoon salt to slow cooker.  Stir until cheese melts and soup thickens.

4 Baked Tortilla Strips: Preheat oven to 425 degrees F. Slice the tortillas to desired size. Arrange in single layer on large baking sheet. Spray lightly with nonstick cooking spray and add a pinch of cumin, salt, and pepper. Bake 4 to 5 minutes until desired crispness is achieved.

5 Spoon into bowls and serve topped with cheese, avocado and tortilla strips. Sprinkle cilantro and a dollop of sour cream, if desired.

Check out my videos on Youtube!

11 thoughts on “Slow Cooker Chicken and Avocado Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s