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Cozy Chicken Enchilada Soup Recipe with Easy Lime Crema

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A rich and smoky chicken enchilada soup made in the slow cooker, topped with a bright and tangy lime crema. This easy, hands-off recipe is perfect for cozy nights and is a complete meal that practically makes itself.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes with green chiles (like Rotel)
  • 1 (15-ounce) can red enchilada sauce (recommended: Las Palmas or Old El Paso)
  • 4 cups low-sodium chicken broth
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup frozen corn kernels (or canned, drained)
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • Juice of 1 lime
  • ½ cup sour cream (or Greek yogurt for a lighter option)
  • 2 tablespoons mayonnaise
  • Zest of 1 lime
  • Juice of ½ lime
  • Pinch of salt

Instructions

  1. Prepare the Slow Cooker Base: Place the diced onion and minced garlic in the bottom of your slow cooker. Lay the chicken breasts on top. In a medium bowl, whisk together the enchilada sauce, diced tomatoes with green chiles, chicken broth, diced green chiles, cumin, smoked paprika, chili powder, oregano, and a pinch of salt and pepper. Pour this mixture over the chicken. It should mostly cover the chicken—if it doesn’t, add a little more broth or water.
  2. Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 4-5 hours. I prefer low and slow—it makes the chicken incredibly tender and gives the flavors more time to meld. You’ll know it’s ready when the chicken shreds easily with a fork.
  3. Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. It should fall apart beautifully. Return the shredded chicken to the slow cooker.
  4. Add the Final Ingredients: Stir in the frozen corn, black beans, and fresh cilantro. Let everything cook together for another 15-20 minutes on high, just until the corn is heated through and the flavors have a chance to come together. Squeeze in the juice of one lime and stir well.
  5. Make the Lime Crema: While the soup finishes, make the crema. In a small bowl, combine the sour cream, mayonnaise, lime zest, lime juice, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust—add more lime juice if you want it tangier, or more salt if needed. Set aside in the fridge until you’re ready to serve.
  6. Taste and Adjust Seasoning: Before serving, taste the soup and adjust the seasoning. You might want more salt, a little more cumin, or an extra squeeze of lime. This is your chance to make it perfect.
  7. Serve with Love: Ladle the soup into bowls and top with a generous dollop of lime crema. Garnish with extra cilantro, a few slices of avocado, some crushed tortilla chips, or a sprinkle of shredded cheese. Serve immediately.

Notes

Don’t overcook the chicken; check at 4 hours on high or 6 hours on low. Toast spices in a dry skillet for 30 seconds for deeper flavor. Do not add the lime crema to the whole pot; serve it on top to prevent separation. For a thicker soup, mash some black beans or stir in a cornstarch slurry. Leftovers keep for up to 5 days in the fridge; freeze for up to 3 months (make fresh crema when serving).

Nutrition

Keywords: chicken enchilada soup, slow cooker soup, crockpot soup, lime crema, easy soup recipe, cozy soup, chicken soup, enchilada soup

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