Print

Cozy Crockpot Chicken Enchilada Soup with Easy Lime Crema

crockpot chicken enchilada soup - featured image
Print Recipe

A thick, creamy, and comforting slow cooker soup with tender chicken, black beans, corn, and a tangy lime crema that brightens every spoonful. Perfect for busy weeknights or cold weather days.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained (or 1.5 cups frozen corn)
  • 1 can (10 ounces) red enchilada sauce (mild, medium, or hot)
  • 1 can (14.5 ounces) diced tomatoes with green chiles (e.g., Rotel)
  • 4 cups low-sodium chicken broth
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream (or half-and-half)
  • Juice of 1 lime (about 2 tablespoons)
  • 1/2 cup sour cream (for lime crema)
  • Juice of 1 lime (for lime crema, about 2 tablespoons)
  • Zest of 1 lime (for lime crema)
  • Pinch of salt (for lime crema)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla strips or crushed tortilla chips (for topping)
  • Shredded Mexican blend cheese (for topping)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, drain the corn if using canned, and cube the cream cheese to soften.
  2. Layer everything in the slow cooker: place chicken breasts at the bottom, then add onion, garlic, black beans, corn, diced tomatoes with green chiles, enchilada sauce, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir gently.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until chicken shreds easily with a fork.
  4. Remove chicken to a cutting board, shred with two forks, and return to the pot. Stir to combine.
  5. Reduce slow cooker to warm or low. Add softened cream cheese cubes and stir until melted. Then add heavy cream and lime juice, stirring for 2-3 minutes until smooth and velvety. Do not let it boil.
  6. Make the lime crema: whisk together sour cream, lime juice, lime zest, and a pinch of salt in a small bowl. Refrigerate until serving.
  7. Taste the soup and adjust seasoning with salt, pepper, or extra lime juice as needed.
  8. Serve hot, ladled into bowls, drizzled with lime crema, and topped with cilantro, avocado, tortilla strips, and shredded cheese if desired.

Notes

For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into soup, then cook on high for 15 minutes. For a dairy-free version, use full-fat canned coconut milk and dairy-free cream cheese. The lime crema does not freeze well; make fresh when serving.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, lime crema, easy soup recipe, comfort food, Mexican soup

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