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Cozy Crockpot Chicken Enchilada Soup with Easy Lime Crema

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A warm, spicy, and completely comforting soup made in the crockpot with simple pantry ingredients. Topped with a tangy lime crema, it’s the perfect meal for a cozy night in.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 28 oz can red enchilada sauce
  • 4 cups chicken broth
  • 15 oz can black beans, drained and rinsed
  • 15 oz can corn kernels (or 1.5 cups frozen)
  • 10 oz can diced tomatoes with green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 pinch salt
  • Tortilla chips (for serving)
  • Shredded Mexican blend cheese (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Pour the enchilada sauce and chicken broth over the chicken, ensuring it is mostly submerged.
  3. Scatter the diced onion over the top. Add the drained black beans, corn, and diced tomatoes with green chiles (with their juices).
  4. Sprinkle the minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and pepper over everything. Give it a gentle stir.
  5. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
  6. About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir. Let cook for another 15-20 minutes.
  7. While the soup finishes, make the lime crema: In a small bowl, combine sour cream, fresh lime juice, lime zest, and a pinch of salt. Whisk until smooth. Refrigerate until ready to serve.
  8. Taste the soup and adjust seasoning as needed.
  9. Ladle the soup into bowls. Drizzle with lime crema and top with shredded cheese, cilantro, and avocado. Serve with tortilla chips and lime wedges.

Notes

For a thicker soup, mash some of the beans before returning the shredded chicken. Do not add the crema to the whole pot; add it fresh to each bowl. Use full-fat sour cream for the best texture. If using frozen chicken, cook on low for the full 8 hours.

Nutrition

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

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