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Cozy Crockpot Chicken Enchilada Soup with Easy Lime Crema

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A creamy, smoky, and comforting crockpot chicken enchilada soup made with fire-roasted tomatoes, chipotle, and a tangy lime crema. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1 (15-ounce) can red enchilada sauce
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 2 cups low-sodium chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen or canned corn (drained if canned)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 chipotle pepper from a can, minced, plus 1 teaspoon adobo sauce
  • 1 teaspoon dried Mexican oregano (or regular oregano)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 4 ounces cream cheese, softened and cut into cubes
  • For the Lime Crema:
  • ½ cup full-fat sour cream
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon lime zest (optional)
  • A pinch of salt
  • For Topping (Optional):
  • Tortilla chips or strips
  • Shredded cheese (Monterey Jack or Mexican blend)
  • Fresh cilantro
  • Diced avocado
  • Sliced jalapeños

Instructions

  1. Prep the Aromatics (5 minutes): Dice the onion and mince the garlic.
  2. Layer the Ingredients in the Crockpot (10 minutes): Place the chicken thighs in the bottom of the crockpot. Add the diced onion, minced garlic, fire-roasted tomatoes (with their juices), drained black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, minced chipotle pepper with adobo sauce, dried oregano, salt, and pepper. Give everything a gentle stir.
  3. Slow Cook (4-6 hours on LOW or 2-3 hours on HIGH): Cover and cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours.
  4. Shred the Chicken (5 minutes): Once the chicken is fall-apart tender, carefully remove the pieces to a cutting board or large bowl. Use two forks to shred the meat into bite-sized pieces.
  5. Add the Cream Cheese (2 minutes): While the chicken is out, add the cubed cream cheese to the crockpot. Stir until fully melted and incorporated.
  6. Return the Chicken (1 minute): Add the shredded chicken back into the crockpot. Stir everything together. Taste and adjust salt and pepper.
  7. Make the Lime Crema (5 minutes): In a small bowl, combine the sour cream, fresh lime juice, lime zest (if using), and a pinch of salt. Whisk until smooth. Cover and refrigerate until serving.
  8. Let the Soup Rest (10 minutes): Turn off the crockpot and let the soup sit for 10 minutes before serving.
  9. Serve and Garnish (5 minutes): Ladle the soup into bowls. Drizzle with lime crema and add desired toppings. Serve immediately.

Notes

For a thicker soup, mash half the black beans before adding or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes. The lime crema can be made up to 2 days ahead. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

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

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