Description
This Slow Cooker Chipotle Chicken and Avocado Rice Soup is smoky, creamy, and packed with bold Southwestern flavors. Tender shredded chicken, chipotle heat, creamy avocado, and hearty rice make it a comforting meal for any night of the week.
Ingredients
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1 lb boneless, skinless chicken breasts
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4 cups low-sodium chicken broth
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1 chipotle pepper in adobo, minced (or more to taste)
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1 tsp ground cumin
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1/2 tsp smoked paprika
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1/2 cup uncooked long-grain rice
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1/2 cup corn (frozen or canned)
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1/2 cup black beans, rinsed
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1 avocado, diced
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1/4 cup chopped cilantro
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Juice of 1 lime
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Salt and pepper, to taste
Instructions
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Add to slow cooker: Place chicken, broth, chipotle, spices, rice, corn, and black beans in the slow cooker.
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Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Shred chicken: Remove chicken, shred, then return to the pot.
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Finish: Stir in lime juice, avocado, and cilantro just before serving.
Notes
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Adjust chipotle to control the spice level.
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Stir in a spoonful of sour cream for added creaminess.
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Great for leftovers — the flavors deepen over time!
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
Nutrition
- Calories: 360kal
- Sodium: 480mg
- Fat: 16g
- Carbohydrates: 28 g
- Fiber: 6g
- Protein: 27g