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
Scale
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
