Avocado lime chicken tortilla soup made in both the Instant Pot and slow cooker combines all the bright flavors of lime and avocado with the hearty and cozy traditional soup.

How long have I been blogging now? Long enough where my phone finally figured out that I do not wish to autocorrect food to good anymore. Going on eight years, though.

In all those eight years, how many recipes for chicken tortilla soup have I made?

Only twice! This seems like a travesty to me.

I will say, only one of the posts is worth even linking to. I made a creamy chicken tortilla soup a while back which is bonkers good. The other one, the one that shall not be named, came circa year one of the blog.

The dark ages.

The pictures are atrocious and the recipe is questionable. I am pretty sure I used a flash. Maybe I am being hard on myself…

The recipe for the chicken tortilla soup itself still holds up. The idea of putting a straight out the packaging corn tortilla in the bowl of the soup or on top of it is what is questionable to me still, after all these years. I can get behind crunching up tortilla chips or frying tortillas in oil and then adding them to the soup.

Soggy tortillas? No thank you.

Funny enough, the recipe is still popular, so what do I know? A lot! Uh! Please don’t unfollow my site. I have knowledge to share and value!!! 

I knew I never should have drawn attention to that old post.

This new recipe for avocado lime chicken tortilla soup is my own riff off of Skinnytaste’s chicken avocado soup. I wanted something more tortilla-y and with more Mexican flavors.

I polled everybody on Instagram, and again you guys were split on whether to do this recipe for the Instant Pot or slow cooker. Per usual, I have obliged to both sides and configured two different versions.

Avocado lime chicken tortilla soup is great for a certain big football game day that is coming up. It can appeal to both ladies and gents. It is also perfect for weekly meal prep and freezes like a dream.

I would highly recommend trying version 3.0 of one of the best soups out there. Who knows what version 4.0 holds for us?

Avocado Lime Chicken Tortilla Soup

Yield: serves 4-6

Prep Time: 10 minutes

Instant Pot Cook Time: 40 minutes

Slow Cooker Cook Time: 6 hours

Total Time: 6 hours 50 minutes

Lime flavored bright chicken tortilla soup with corn, black beans, lots of shredded chicken and fire roasted tomatoes gets an extra something with big pieces of avocado mixed in.

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Ingredients

• 1, 14.5oz can diced fire-roasted tomatoes
• 1 1/2 cups canned red enchilada sauce
• 2 cups low-sodium chicken stock
• 1 cup water
• salt & pepper, to taste
• 1 tsp ground cumin
• 1 jalapeño pepper, seeded and diced
• 1 red bell pepper, diced
• 1 red onion, diced
• 1, 14.5oz can black beans, drained and rinsed
• 1 cup frozen corn
• 2 large boneless, skinless chicken breasts
• juice from 3 limes
• 2 avocados, cut into bite-sized pieces
• tortilla chips or fried tortilla strips, for topping

Instructions

1. FOR THE INSTANT POT: Add all the ingredients except for the avocado to the Instant Pot. Mix to combine.
2. Secure the lid with the steam vent sealed. Press "Pressure Cook." until the display light is beneath "High Pressure." Use the "-/+" buttons to adjust the time until the display reads 40 minutes.
3. When the timer sounds, quick release the pressure. Remove the chicken, transfer to a plate, shred with two forks, and then return to the pot.
4. FOR THE SLOW COOKER: Add all the ingredients to the slow cooker except the avocado. Mix to combine.
5. Secure the lid. Cook on high for 4 hours or on low for 6 hours.
6. Remove the lid, remove the chicken, transfer to a plate, use 2 forks to shred the chicken, and then return it to the pot.
7. Adjust salt and pepper to taste.
8. Mix the avocado into each bowl of soup, about 1/2 an avocado per person. This way you don't waste any avocados or have them turning brown.
9. Top each bowl with crushed tortilla chips or fried tortilla strips.