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Crowd-Pleasing Crockpot Chicken Enchilada Soup with Lime Crema

Crockpot chicken enchilada soup - featured image
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A warm, spicy, and spoonable chicken enchilada soup made effortlessly in the crockpot, topped with a bright lime crema. Perfect for hosting or a cozy night in.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 28 ounces red enchilada sauce (one large can)
  • 4 cups low-sodium chicken broth (one 32-ounce carton)
  • 15 ounces canned black beans, drained and rinsed
  • 1 cup frozen or canned corn (if canned, drained)
  • 10 ounces canned diced tomatoes with green chiles (e.g., Ro-Tel)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • ½ cup sour cream (full-fat recommended)
  • 2 tablespoons fresh lime juice (for crema)
  • 1 teaspoon lime zest
  • 1 pinch salt (for crema)
  • Optional toppings: tortilla chips, shredded Mexican blend cheese, fresh cilantro, diced avocado, jalapeño slices

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, measure out the corn, and open the cans of enchilada sauce and diced tomatoes with green chiles.
  2. Layer everything in the crockpot: place the chicken breasts in the bottom. Add the diced onion, minced garlic, black beans, corn, and diced tomatoes with green chiles. Pour the enchilada sauce and chicken broth over everything. Sprinkle the cumin, chili powder, salt, and black pepper on top. Do not stir.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
  4. Remove the chicken breasts from the crockpot and shred with two forks. Return the shredded chicken to the pot.
  5. Stir in 2 tablespoons of fresh lime juice. Taste and adjust salt or spices as needed.
  6. Make the lime crema: in a small bowl, combine the sour cream, 2 tablespoons lime juice, lime zest, and a pinch of salt. Stir until smooth. Cover and refrigerate until serving.
  7. Let the soup rest on warm for 15-20 minutes before serving to allow flavors to meld and broth to thicken.
  8. Ladle the soup into bowls, drizzle with lime crema, and add desired toppings.

Notes

For a thicker soup, remove the lid and cook on high for 20-30 minutes without stirring, or mash some black beans and stir back in. The lime juice in the soup is essential for brightness. Shred the chicken while warm for best results. The soup can be made vegetarian by omitting chicken and using vegetable broth. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, slow cooker soup, chicken enchilada soup, lime crema, crowd-pleasing soup, easy dinner, Mexican soup

Find it online: https://lenatable.com/crowd-pleasing-crockpot-chicken-enchilada-soup-with-lime-crema/