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2 Summer Soups With Avocado

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When you're in the mood for a delicious soup but the warm temperatures outside are dictating otherwise, opt for a happy medium with a light and refreshing guacamole soup. This dish is the perfect balance of sweet and zesty, which makes it great for summertime barbeques, cookouts or picnics. And when you use your Crock-Pot® Single Hand Cook & Carry® 6-Quart Oval Slow Cooker, it makes transporting your soup with one hand easier than ever. The secure-fit locking lid and an easy-grasp handle allow you to lock, grab and go without the worry of having a free hand for the door!

Creamy Guacamole Soup
The honey and habanero pepper blend together perfectly with the avocados in this recipe for a soup that's sweet, zesty and fresh.


  • 32 ounces chicken or vegetable stock
  • 3 ripe avocados, smashed
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, minced
  • 1/4 of a small habanero pepper, seeded and minced (optional)
  • 1 tablespoon ground cumin
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1-2 teaspoons honey
  • 1 tablespoon lime juice
  • Salt and Pepper, to taste.


  1. Add the stock, avocados, onions, garlic, peppers, spices and bay leaf to the bottom of your slow cooker.
  2. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
  3. When finished, remove bay leaf.
  4. Use an immersion blender to puree the hot soup.
  5. Stir in honey and lime juice and salt and pepper to taste.
  6. Serve with tortilla chips and a dollop of sour cream. 
If you've got a few ripe avocados in the kitchen, try out one of these tasty soups.If you've got a few ripe avocados in the kitchen, try out one of these tasty soups.

Chicken Avocado Soup
For a taste from the Southwest, this is a delicious, one-pot meal to share with friends and family.


  • 3 chicken breasts, boneless and skinless
  • 1 can (15 ounces) diced tomatoes, drained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 small onion, chopped
  • 1 teaspoon oregano
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 can (32 ounces) chicken broth
  • 1 cup frozen corn
  • 2 avocados
  • 2 limes
  • Fresh cilantro.


  1. Combine chicken, tomatoes, beans, onion, oregano, garlic, cumin, paprika, broth and corn to the bottom of your slow cooker.
  2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  3. Remove chicken and chop or shred. Return to slow cooker.
  4. Serve with sliced avocados, lime juice and fresh cilantro.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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