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Easy Crockpot Chicken Enchilada Soup with Lime

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A creamy, smoky, and tangy chicken enchilada soup made effortlessly in the slow cooker. Perfect for feeding a crowd, this comforting soup is finished with fresh lime and cilantro for a bright, unforgettable flavor.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 28 ounces red enchilada sauce (two 10-ounce cans)
  • 10 ounces diced tomatoes with green chiles (one can, e.g., Rotel)
  • 4 cups chicken broth (one 32-ounce carton, low-sodium preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 ounces cream cheese, softened and cubed
  • 1 cup frozen corn (no need to thaw)
  • 15 ounces canned black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 2 to 3 limes, juiced (about ¼ cup fresh lime juice)
  • ½ cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Mexican blend cheese, tortilla chips, sour cream, diced avocado, sliced jalapeños, extra lime wedges

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the black beans, and cube the cream cheese. Measure out the spices into a small bowl.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, frozen corn, and black beans on top. Do not stir yet.
  3. Add the liquids and seasonings: Pour the enchilada sauce, diced tomatoes with green chiles, and chicken broth over the ingredients. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper evenly over the top. Gently stir to combine.
  4. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken shreds easily with a fork.
  5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks, or use a hand mixer on low speed directly in the crockpot for about 30 seconds. Return the shredded chicken to the pot.
  6. Add the cream cheese: Drop the cubed cream cheese into the hot soup and stir until completely melted and incorporated, about 2 to 3 minutes.
  7. Finish with lime and cilantro: Turn off the slow cooker (or switch to warm). Stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning as needed.
  8. Serve immediately: Ladle into bowls and top with desired toppings such as shredded cheese, tortilla chips, sour cream, avocado, jalapeños, and extra cilantro.

Notes

Do not skip the lime—it brightens the entire dish. Add cream cheese at the end to prevent curdling. For a thicker soup, mash some black beans against the side of the pot before adding cream cheese. This soup tastes even better the next day.

Nutrition

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

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