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Lightened-Up Crockpot Chicken Enchilada Soup with Lime Crema

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A lighter, creamy chicken enchilada soup made in the crockpot, finished with a bright and tangy lime crema. It’s the perfect cozy and virtuous meal for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 28 oz (794g) can red enchilada sauce
  • 14.5 oz (411g) can fire-roasted diced tomatoes, undrained
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican)
  • 4 oz (113g) light cream cheese (Neufchâtel), softened
  • Fresh lime juice (from 2 large limes)
  • Lime zest (from 1 lime)
  • 1/2 cup (120g) plain Greek yogurt (2% or full-fat)
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, diced avocado, sliced jalapeños, crushed tortilla chips, shredded low-fat cheddar cheese

Instructions

  1. Sauté the Aromatics (Optional, but Recommended): Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic, cumin, chili powder, smoked paprika, and dried oregano. Cook for another minute until fragrant. If short on time, skip this step and add raw onion, garlic, and spices directly to the crockpot.
  2. Assemble the Soup in the Crockpot: Place the chicken breasts in the bottom of a 6-quart crockpot. Pour the enchilada sauce and fire-roasted diced tomatoes (with juices) over the chicken. Add the sautéed onion and garlic mixture (or raw ingredients). Pour in the chicken broth. Stir gently to combine.
  3. Slow Cook to Perfection: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
  4. Shred the Chicken: Remove the chicken from the crockpot using tongs and place on a cutting board. Shred with two forks. Set aside.
  5. Create the Creamy Base: In a small bowl, place the softened cream cheese. Ladle about 1/2 cup of hot broth from the crockpot into the bowl. Whisk vigorously until smooth and homogenous.
  6. Blend for a Velvety Texture: Using an immersion blender, blend the remaining soup in the crockpot until smooth. Alternatively, carefully transfer 2-3 cups of soup to a standard blender, blend until smooth, and return to the crockpot.
  7. Combine Everything: Pour the thinned cream cheese mixture into the blended soup and stir until fully incorporated. Add the shredded chicken back into the crockpot and stir. Let warm through for 5-10 minutes.
  8. Make the Lime Crema: In a small bowl, combine the Greek yogurt, fresh lime juice, and lime zest. Whisk until smooth. Add a pinch of salt if desired.
  9. Season and Serve: Taste the soup and season with salt and black pepper. Ladle into bowls, drizzle with lime crema, and add desired toppings.

Notes

Don’t skip tempering the cream cheese to avoid lumps. The lime crema is best made fresh. For a spicier soup, use hot enchilada sauce or add a minced chipotle pepper in adobo sauce. The soup freezes well for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, lightened-up, lime crema, slow cooker, healthy, easy, gluten-free

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