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Cozy Crockpot Chicken Enchilada Soup with Easy Lime Crema

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A thick, creamy, and deeply flavorful enchilada soup made in the crockpot, topped with a bright lime crema. This comforting soup is perfect for cozy nights and is a crowd-pleaser that brings back warm memories.

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, no need to thaw)
  • 1 can (10 ounces) red enchilada sauce (preferably Old El Paso)
  • 1 can (14.5 ounces) diced tomatoes with green chiles (like Rotel, undrained)
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, softened and cut into cubes (full-fat recommended)
  • 1 cup shredded Mexican blend cheese (or cheddar)
  • 1/2 cup sour cream (full-fat or Greek yogurt)
  • Juice of 1 lime (about 2 tablespoons)
  • Zest of 1 lime
  • 1/4 teaspoon salt
  • 1 small clove garlic, finely minced (optional)
  • Fresh cilantro, chopped (for topping)
  • Tortilla chips or strips (for topping)
  • Diced avocado (for topping)
  • Extra shredded cheese (for topping)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the black beans, and drain the corn.
  2. Layer the ingredients in the crockpot: place the chicken breasts at the bottom. Add the diced onion, minced garlic, black beans, corn, diced tomatoes with green chiles (undrained), and enchilada sauce. Pour the chicken broth over everything. Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper on top. Do not stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and easy to shred.
  4. Remove the chicken breasts from the crockpot and shred with two forks (or use a hand mixer on low speed in the pot). Return the shredded chicken to the pot.
  5. Add the softened cream cheese cubes to the hot soup and stir until completely melted and smooth (about 2-3 minutes).
  6. Stir in the shredded Mexican blend cheese until fully melted. Taste and adjust salt and pepper if needed.
  7. While the soup finishes, make the lime crema: combine sour cream, lime juice, lime zest, salt, and minced garlic (if using) in a small bowl. Stir until smooth. Cover and refrigerate until ready to serve.
  8. Turn off the crockpot and let the soup rest for 10 minutes before serving.
  9. Ladle the soup into bowls. Drizzle a generous spoonful of lime crema on top. Add fresh cilantro, tortilla chips, diced avocado, and extra cheese if desired. Serve immediately.

Notes

For best texture, use full-fat cream cheese and let it soften at room temperature for 20 minutes before cubing. If the soup is too thick after resting, stir in a splash of chicken broth or water. If too thin, cook on high uncovered for 15-20 minutes to reduce. The lime crema can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

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

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