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Creamy Crockpot Chicken Enchilada Lime Soup (Easy Recipe)

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This creamy, tangy, and smoky soup is made by simply dumping ingredients in a crockpot and walking away. It’s a stress-free, crowd-pleasing meal that tastes like you spent hours on it.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 1 can (19 ounces or 560ml) red enchilada sauce (mild or medium)
  • 4 cups (960ml) low-sodium chicken broth
  • 4 ounces (113g) cream cheese, softened
  • 2 large limes (zest and juice)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional garnishes: fresh cilantro, diced avocado, shredded cheese, tortilla strips, sour cream

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, juice and zest both limes, and cut the cream cheese into smaller cubes to soften faster.
  2. Layer everything in the crockpot: place the chicken breasts at the bottom. Add the diced onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Pour the enchilada sauce and chicken broth over everything. Do not stir.
  3. Cook low and slow: cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  4. Shred the chicken: carefully remove the chicken breasts to a cutting board or use two forks to shred them right in the crockpot. I prefer shredding in the pot for less cleanup.
  5. Add the lime and cream cheese: stir in the lime zest and juice. In a small bowl, whisk the softened cream cheese with about ½ cup of hot broth from the crockpot until smooth. Pour this mixture back into the soup and stir well.
  6. Adjust seasoning: taste the soup and add more salt, pepper, or lime juice if needed. Add an extra pinch of chili powder for more heat if desired.
  7. Let it rest: turn off the crockpot and let the soup sit for 5-10 minutes to allow the flavors to meld.
  8. Serve and garnish: ladle into bowls and top with your favorite garnishes such as fresh cilantro, diced avocado, shredded Monterey Jack cheese, or tortilla strips.

Notes

Don’t skip softening the cream cheese to avoid lumps. Use fresh lime juice for the best flavor. Watch your salt—use low-sodium broth and adjust at the end. Don’t overcook the chicken; 6 hours on LOW is perfect. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently and add a squeeze of fresh lime juice to revive the flavor.

Nutrition

Keywords: crockpot, slow cooker, chicken enchilada soup, lime soup, creamy soup, easy recipe, comfort food, gluten-free

Find it online: https://ovenmila.com/creamy-crockpot-chicken-enchilada-lime-soup-easy-recipe/