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Creamy Crockpot Chicken Enchilada Soup with Easy Lime Crema

creamy crockpot chicken enchilada soup - featured image
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A rich, velvety slow cooker soup made with shredded chicken, black beans, corn, and cream cheese, topped with a bright lime crema. Perfect for busy weeknights and packed with smoky, spicy flavor.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, softened and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • Juice of 1 lime
  • Zest of 1 lime
  • Pinch of salt
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Shredded Mexican cheese blend (for topping)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, drain the corn, and cube the cream cheese.
  2. Layer everything in the crockpot: place chicken breasts at the bottom, then add onion, garlic, black beans, corn, fire-roasted tomatoes (with juices), and enchilada sauce. Pour in chicken broth. Sprinkle cumin, chili powder, smoked paprika, salt, and pepper over everything. Do not stir.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is fork-tender.
  4. Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
  5. Add cubed cream cheese and stir until fully melted and incorporated (about 2-3 minutes).
  6. In a small bowl, combine sour cream, lime juice, lime zest, and a pinch of salt. Stir until smooth. Set aside.
  7. Taste the soup and adjust seasoning with more salt, chili powder, or a squeeze of lime if needed.
  8. Ladle soup into bowls, drizzle with lime crema, and top with cilantro, avocado, tortilla chips, and shredded cheese as desired.

Notes

For meal prep, combine ingredients (except cream cheese and lime crema) in the slow cooker insert and refrigerate overnight. Cook as directed the next day. The soup thickens as it sits; add a splash of broth when reheating. Do not skip the lime crema—it brightens the dish.

Nutrition

Keywords: crockpot chicken enchilada soup, creamy enchilada soup, slow cooker soup, chicken soup, lime crema

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