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Quick Crockpot Chicken Enchilada Soup with Easy Lime Crema

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This creamy, smoky enchilada soup is made entirely in a crockpot with simple ingredients like chicken, black beans, corn, and a secret touch of cream cheese. Topped with a bright lime crema, it’s a set-it-and-forget-it weeknight dinner that delivers bold flavor with minimal effort.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 medium breasts)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can red enchilada sauce
  • 1 (14.5 oz) can diced tomatoes with green chiles (like Rotel)
  • 4 cups low-sodium chicken broth
  • 2 oz cream cheese, softened
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • 1/2 cup sour cream
  • 2 tbsp fresh lime juice (from about 1 lime)
  • Zest of 1 lime
  • Pinch of salt
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Shredded Mexican cheese (for garnish)

Instructions

  1. Prep the slow cooker (5 minutes). Spray the inside of your slow cooker with non-stick cooking spray. Place the chicken breasts in the bottom of the pot in a single layer.
  2. Add the canned ingredients (3 minutes). Pour the drained black beans, drained corn, diced tomatoes with green chiles, and enchilada sauce over the chicken. Don’t stir yet.
  3. Add the broth and seasonings (2 minutes). Pour the chicken broth over everything. Sprinkle the chili powder, cumin, garlic powder, onion powder, and a generous pinch of salt and pepper over the top. Give it a gentle stir to combine the liquids and spices.
  4. Cook (4-6 hours on low, or 2-3 hours on high). Put the lid on and set your slow cooker. I prefer cooking on low for 5 hours.
  5. Shred the chicken (5 minutes). Once the cooking time is up, carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat. It should fall apart easily.
  6. Add the cream cheese (5 minutes). Return the shredded chicken to the pot. Add the softened cream cheese. Stir until the cream cheese is completely melted and the broth is smooth and creamy.
  7. Make the lime crema (3 minutes). In a small bowl, stir together the sour cream, lime juice, lime zest, and a pinch of salt. Taste and adjust. Set aside in the fridge until ready to serve.
  8. Serve and garnish (2 minutes). Ladle the soup into bowls. Drizzle a generous spoonful of lime crema over the top. Sprinkle with fresh cilantro, diced avocado, and a handful of tortilla chips. Serve immediately.

Notes

For best results, let cream cheese soften at room temperature for 15-20 minutes before adding. If soup is too thick after adding cream cheese, stir in a splash of chicken broth or water. Soup tastes even better the next day. For a spicier version, use hot enchilada sauce or add chipotle powder. For a vegetarian version, swap chicken for chickpeas and use vegetable broth.

Nutrition

Keywords: crockpot chicken enchilada soup, enchilada soup, slow cooker soup, chicken soup, Mexican soup, lime crema, easy dinner, weeknight dinner

Find it online: https://forkmila.com/quick-crockpot-chicken-enchilada-soup-with-easy-lime-crema/