Slow Cooker Green Enchilada Chicken Soup Recipe
Introduction
This Slow Cooker Green Enchilada Chicken Soup is a comforting, flavorful dish that combines tender chicken with a vibrant blend of green chiles and spices. Perfect for weeknight dinners, it’s easy to prepare and packed with delicious Tex-Mex flavors.
Ingredients
- 2 lbs boneless (skinless) chicken breasts
- 1 cup small-diced yellow onion (or ½ large onion)
- 1 cup small-diced green bell pepper (or 1 small bell pepper)
- ½ cup small-diced poblano pepper (or 1 small poblano)
- ¼ cup seeded and finely diced jalapeno (or 1 jalapeno, optional)
- 3 garlic cloves, minced
- 2 [4-oz] cans diced green chiles
- One 15-ounce jar green enchilada sauce (such as Siete Foods)
- 4 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ cup finely chopped fresh cilantro leaves
- 1 bay leaf
- 2 [15-oz] cans pinto or cannellini beans, drained and rinsed
- 8 ounces dairy-free cream cheese (such as Kite Hill)
- 2 tablespoons freshly squeezed lime juice
- Shredded Monterey Jack cheese (optional, omit for dairy-free)
- Fresh cilantro leaves, for garnish
- Sliced radishes, for garnish
- White corn tortilla chips, for serving
- Lime wedges, for serving
Instructions
- Step 1: In a slow cooker, combine chicken, onion, green bell pepper, poblano, jalapeno, garlic, diced green chiles, enchilada sauce, chicken broth, kosher salt, black pepper, chili powder, cumin, oregano, and cilantro. Stir to mix well, then add the bay leaf. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the chicken is tender.
- Step 2: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup. Add the drained beans and dairy-free cream cheese, stirring until the cream cheese melts into the soup. Cover and cook on low for about 10 minutes, until the beans are tender.
- Step 3: Stir in the freshly squeezed lime juice just before serving. Ladle the soup into bowls and top with shredded Monterey Jack cheese, fresh cilantro leaves, sliced radishes, and tortilla chips as desired. Serve with lime wedges on the side.
- Step 4 (Instant Pot method): Combine all soup ingredients except beans, cream cheese, and lime juice in the Instant Pot. Seal the lid and cook on Manual High Pressure for 20 minutes. Manually release the pressure and open the lid carefully. Shred the chicken, return it to the pot, then add beans and cream cheese. Stir well and keep on ‘Warm’ for 10 to 15 minutes until beans are tender. Stir in lime juice before serving.
Tips & Variations
- Use rotisserie chicken to save time—add it during the last cooking stage just to warm through.
- Adjust the level of heat by omitting the jalapeno or using mild green chiles if preferred.
- For a creamier texture, blend a portion of the soup before adding the shredded chicken.
- Garnish with avocado slices or a dollop of sour cream for extra richness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken when refrigerated; add a splash of chicken broth or water while reheating to loosen it up if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup dairy-free?
Yes, this recipe uses dairy-free cream cheese, and you can omit the Monterey Jack cheese or substitute it with a dairy-free alternative to keep the soup completely dairy-free.
Can I freeze the soup?
This soup freezes well. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Print
Slow Cooker Green Enchilada Chicken Soup Recipe
- Total Time: 4 hours 15 minutes to 10 hours 25 minutes (slow cooker) or 45 minutes (Instant Pot including prep and pressure release)
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Green Enchilada Chicken Soup is a hearty, flavorful meal perfect for cozy days. Combining tender chicken, a medley of peppers, green chiles, and creamy dairy-free cream cheese, this soup offers a vibrant Southwestern twist. The slow cooking method allows all the spices and ingredients to meld beautifully, producing a comforting dish that’s easy to prepare and sure to please the whole family. Served with fresh garnishes like shredded Monterey jack cheese, radishes, and tortilla chips, this soup is both nourishing and bursting with zest.
Ingredients
Protein and Vegetables
- 2 lbs boneless skinless chicken breasts
- 1 cup small-diced yellow onion (or ½ large onion)
- 1 cup small-diced green bell pepper (or 1 small bell pepper)
- ½ cup small-diced poblano pepper (or 1 small poblano)
- ¼ cup seeded and finely diced jalapeno (or 1 jalapeno, optional)
- 3 garlic cloves, minced
Base and Seasonings
- 2 (4-oz) cans diced green chiles
- 1 (15-ounce) jar green enchilada sauce (Siete Foods recommended)
- 4 cups chicken broth
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ cup finely chopped fresh cilantro leaves
- 1 bay leaf
Beans and Creaminess
- 2 (15-ounce) cans pinto or cannellini beans, drained and rinsed
- 8 ounces dairy-free cream cheese (Kite Hill Dairy Free recommended)
- 2 tablespoons freshly squeezed lime juice
Garnishes
- Shredded Monterey jack cheese (omit for dairy-free)
- Fresh cilantro leaves
- Sliced radishes
- White corn tortilla chips
- Lime wedges
Instructions
- Prepare Ingredients: In either a slow cooker or Instant Pot, combine the chicken breasts, diced onion, green bell pepper, poblano pepper, jalapeno, minced garlic, diced green chiles, green enchilada sauce, chicken broth, kosher salt, black pepper, chili powder, cumin, dried oregano, and chopped fresh cilantro leaves. Stir to evenly mix the ingredients. Add the bay leaf on top.
- Cook in Slow Cooker: For slow cooker method, cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours until the chicken is tender. This slow cooking allows flavors to develop deeply.
- Shred Chicken and Add Beans: Carefully remove the chicken and shred it using two forks. Return the shredded chicken back to the soup along with the drained and rinsed pinto or cannellini beans. Add the dairy-free cream cheese and stir well to melt and incorporate it fully into the soup. Cover and continue cooking on low for about 10 minutes until beans are tender.
- Cook in Instant Pot (Alternative Method): If using an Instant Pot, lock the lid in place, ensure the valve is sealed, then cook on Manual High Pressure for 20 minutes. After the timer, manually release the pressure by turning the valve. Open the lid carefully. Shred the chicken and add beans and dairy-free cream cheese back to the pot. Stir to combine and keep on ‘warm’ setting for 10 to 15 minutes until beans soften.
- Finish with Lime Juice and Garnish: Just before serving, stir the freshly squeezed lime juice into the soup. Ladle into bowls and garnish with shredded Monterey jack cheese (optional for dairy-free), fresh cilantro leaves, sliced radishes, white corn tortilla chips, and lime wedges as desired to enhance flavors and textures.
Notes
- The bay leaf adds subtle depth but can be omitted if desired.
- For a spicier soup, leave the jalapeno seeds in or add extra diced jalapeno.
- Using dairy-free cream cheese maintains the soup’s creamy texture while keeping it suitable for those avoiding dairy.
- Adjust salt according to broth used; low-sodium broth may require extra salt.
- This soup can also be made on the stovetop by simmering all ingredients until chicken and beans are tender.
- Prep Time: 15 minutes
- Cook Time: 4 to 10 hours slow cooker or 20 minutes Instant Pot plus 10-15 minutes warming
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southwestern
Keywords: green enchilada chicken soup, slow cooker chicken soup, dairy-free soup, Southwestern soup, chicken enchilada soup
