Slow Cooker Green Enchilada Chicken Soup
This slow cooker green enchilada chicken soup is a flavorful and comforting dish filled with tender chicken, zesty enchilada sauce, and hearty beans. It's perfect for meal prep or cozy dinners at home.
Equipment
- 1 Slow cooker or Instant Pot
Ingredients
Main ingredients
- 2 lbs Boneless skinless chicken breasts
- 1 cup Diced yellow onion or ½ large onion
- 1 cup Diced green bell pepper or 1 small bell pepper
- 0.5 cup Diced poblano pepper or 1 small poblano
- 0.25 cup Diced jalapeno optional
- 3 Garlic cloves minced
- 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
- 0.25 cup Chopped fresh cilantro
- 1 Bay leaf
- 2 15-oz cans Pinto or cannellini beans drained and rinsed
- 8 oz Dairy-free cream cheese Kite Hill brand
- 2 tablespoons Fresh lime juice
- Shredded Monterey jack cheese optional, for serving
- Fresh cilantro leaves for topping
- Sliced radishes for topping
- White corn tortilla chips for topping
- Lime wedges for serving
Instructions
Instructions
- In a slow cooker, place the chicken, onion, bell pepper, poblano, jalapeno, garlic, green chiles, enchilada sauce, broth, salt, pepper, chili powder, cumin, oregano, and cilantro. Stir until well combined.
- Drop in the bay leaf, cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours until chicken is very tender.
- Remove the chicken and shred with two forks. Return shredded chicken to the soup.
- Add drained beans and cream cheese; stir until well combined and cream cheese is melted.
- Cook on low an additional 10 minutes until beans are warm and tender.
- Before serving, stir in lime juice and garnish as desired with cheese, cilantro, radishes, tortilla chips, and lime wedges.
Notes
This soup is freezer-friendly, great for meal prep, and customizable with toppings based on your dietary preferences.