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Slow Cooker Chicken, Avocado and Lime Soup Recipe

crockpot chicken, avocado, and lime soup

I love soups that are simple to prepare yet deliver bold, satisfying flavor. This Crockpot Chicken, Avocado, and Lime Soup is a favorite for good reason — it’s easy to make in a slow cooker or Instant Pot, full of bright citrus and savory spices, and hearty enough to enjoy for lunch or dinner. If you’re following a Whole30 or simply looking for a comforting, protein-rich meal, this recipe makes a great batch at the start of the week and reheats nicely throughout the week.

Crockpot Chicken, Avocado, and Lime Soup

A fragrant, zesty soup made with tender shredded chicken, tomatoes, jalapeño, cilantro, and fresh lime. This recipe can be prepared in either a slow cooker or an Instant Pot and serves about 4 people.

Servings: 4

Author: Alex Snodgrass

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 white onion, finely diced
  • 1 jalapeño, stemmed, seeded, and finely diced
  • 3 cloves garlic, minced
  • 1 (14-oz) can diced tomatoes
  • 8 cups chicken broth
  • 1 tbsp chipotle chili powder or regular chili powder
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup freshly squeezed lime juice (about 2 limes)
  • 2 ripe avocados, diced (for serving)

Instructions

Crockpot Method

  1. Place the chicken breasts in the crockpot. Add the diced onion, jalapeño, minced garlic, diced tomatoes (with juices), and chicken broth.
  2. Season with chipotle or regular chili powder, ground cumin, dried oregano, kosher salt, and black pepper. Stir gently to combine so the spices are distributed through the liquid.
  3. Cover and cook on low for 8–10 hours, or on high for 4–6 hours, until the chicken is fully cooked and tender.
  4. When cooking is complete, use tongs to remove the chicken to a cutting board. Shred the chicken with two forks and return the shredded meat to the crockpot.
  5. Stir in the chopped cilantro and fresh lime juice. Taste and adjust seasoning as needed.
  6. To serve: place half an avocado (diced) in the bottom of each soup bowl, ladle the hot soup over the avocado, and enjoy.

Instant Pot Method

  1. Press the “Sauté” function on the Instant Pot (or use a similar setting). Add 1 tablespoon olive oil, then sauté the diced onion, garlic, and jalapeño until the onion becomes translucent, about 3–4 minutes.
  2. Press “Cancel” or “Warm” to stop sautéing. Add the chicken broth, chicken breasts, diced tomatoes (with juices), chipotle or regular chili powder, ground cumin, dried oregano, salt, and pepper.
  3. Close and lock the lid. Select the “Soup” or manual pressure setting and cook at high pressure for 30 minutes (follow your model’s guidelines for cooking chicken in soup mode).
  4. When the cook time ends, carefully perform a quick release of the pressure according to your Instant Pot’s instructions. Open the lid, remove the chicken to a cutting board, and shred it with two forks.
  5. Return the shredded chicken to the pot, stir in the chopped cilantro and lime juice, and adjust seasoning if needed.
  6. To serve: place half an avocado, diced, in the bottom of each bowl and ladle the soup over it.

Tips, Variations, and Serving Suggestions

  • Make it spicier: leave some of the jalapeño seeds in or add a pinch of cayenne pepper.
  • Milder option: omit the jalapeño and use mild chili powder instead of chipotle.
  • Protein swaps: chicken thighs can be used in place of breasts for a richer flavor and slightly more forgiving texture.
  • Vegetable additions: add diced bell pepper, corn, or black beans near the end of cooking for more bulk and color.
  • Garnishes: extra cilantro, sliced radishes, a drizzle of avocado oil, or a dollop of plain yogurt or sour cream (if not following Whole30) complement the flavors well.
  • Serving: spoon over cooked rice, cauliflower rice, or a scoop of quinoa for a heartier bowl.

Storage and Make-Ahead

This soup makes great leftovers. Cool to room temperature, transfer to airtight containers, and refrigerate. It will generally keep for about 3–4 days in the refrigerator. For longer storage, freeze in portions for up to about 3 months; thaw overnight in the refrigerator and reheat gently on the stove. If freezing, consider adding fresh avocado only when serving, since avocado texture changes after freezing.

Notes

Nutrition information can vary based on ingredient brands and portion sizes; any automatic nutrition estimates should be used as approximations. Adjust salt and spice levels to your taste, and use freshly squeezed lime juice for the brightest flavor.

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