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Crockpot Chicken Enchilada Soup with Easy Lime Crema

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A rich, creamy, and incredibly easy chicken enchilada soup made in the slow cooker, topped with a bright and tangy lime crema. Perfect for weeknight dinners or feeding a crowd.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 28 ounces red enchilada sauce (about 2 cans)
  • 10 ounces diced tomatoes with green chiles (1 can, undrained)
  • 15 ounces black beans (1 can, drained and rinsed)
  • 15 ounces corn (1 can or 1.5 cups frozen, drained)
  • 2 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • Pinch of salt

Instructions

  1. Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray.
  2. Place the chicken breasts in the bottom of the slow cooker.
  3. Pour the enchilada sauce, diced tomatoes with green chiles, black beans, corn, and chicken broth over the chicken. Do not stir.
  4. Sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper evenly over the top.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  6. Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  7. Cut the cream cheese into small cubes and add to the slow cooker. Stir until the cream cheese is completely melted and the soup is smooth and creamy.
  8. In a small bowl, whisk together the sour cream, lime juice, lime zest, and a pinch of salt to make the lime crema. Refrigerate until ready to serve.
  9. Taste the soup and adjust seasoning if needed.
  10. Ladle the soup into bowls, drizzle with lime crema, and garnish with desired toppings (shredded cheese, cilantro, avocado, tortilla chips, etc.).

Notes

For a thicker soup, cook on HIGH with the lid off for 15-20 minutes after adding the cream cheese, or mash some black beans before adding. For a spicier version, add 1-2 chopped chipotle peppers in adobo sauce. Full-fat cream cheese is recommended for the best texture.

Nutrition

Keywords: crockpot, chicken enchilada soup, slow cooker, lime crema, easy, crowd-pleaser

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