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Creamy Crockpot Chicken Enchilada Soup with Easy Lime Crema

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A rich, creamy, and slightly smoky slow cooker soup with tender chicken, black beans, corn, and a tangy lime crema that brightens every spoonful. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1.5 pounds (680 g) boneless, skinless chicken breasts or thighs
  • 28 ounces (794 g) red enchilada sauce (about 3.5 cups)
  • 2 cups (473 ml) low-sodium chicken broth
  • 8 ounces (226 g) cream cheese, softened and cubed
  • 15 ounces (425 g) black beans, drained and rinsed
  • 1 cup (165 g) frozen or canned corn
  • 4 ounces (113 g) diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup (120 ml) sour cream
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 teaspoon lime zest
  • Pinch of salt
  • Optional toppings: fresh cilantro, diced avocado, tortilla chips or strips, shredded Mexican blend cheese, pickled jalapeños

Instructions

  1. Prep your ingredients: cube the cream cheese and let it sit at room temperature. Drain and rinse the black beans. Open the enchilada sauce and chicken broth.
  2. Layer the ingredients in the crockpot: place the chicken in the bottom. Pour enchilada sauce and chicken broth over the chicken. Add black beans, corn, and diced green chiles. Sprinkle cumin, chili powder, garlic powder, onion powder, and a pinch of salt and pepper on top. Do not stir.
  3. Place the cubed cream cheese on top. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  4. Remove the chicken to a cutting board or bowl and shred with two forks. Return the shredded chicken to the crockpot and stir everything together until the cream cheese is fully melted and incorporated.
  5. Make the lime crema: in a small bowl, combine sour cream, lime juice, lime zest, and a pinch of salt. Whisk or stir until smooth. Refrigerate until ready to serve.
  6. Taste the soup and adjust seasoning with more salt, pepper, or spices as needed. If too thick, add a splash of broth; if too thin, let it simmer uncovered for 10-15 minutes.
  7. Ladle the soup into bowls, drizzle with lime crema, and top with desired garnishes. Serve immediately.

Notes

For best results, use full-fat cream cheese and let it soften before adding. If the chicken isn’t falling apart easily, cook longer. The soup thickens as it sits; add broth when reheating. The lime crema should be made fresh for each serving.

Nutrition

Keywords: crockpot chicken enchilada soup, creamy enchilada soup, slow cooker soup, chicken soup, lime crema, easy dinner, weeknight meal

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