Hey there, fellow food lovers! Are you ready to dive into a heartwarming bowl of flavor? Today, we’re sharing an irresistible Slow Cooker Green Enchilada Chicken Soup recipe that’s not only comforting but also gluten-free and dairy-free! Whether you’re a slow-cooker pro or just getting started, this dish will warm your soul and tantalize your taste buds. Stick around for all the tips and tricks to make this [TOPIC] soup your next go-to meal!
Introduction
If you’re a fan of Mexican-inspired flavors or enjoy a rich, comforting soup, you’re in for a treat with this Slow Cooker Green Enchilada Chicken Soup. This dish takes inspiration from traditional enchiladas and wraps it into a hearty, soothing bowl of goodness. The best part? It’s both gluten-free and dairy-free, making it a perfect meal for various dietary needs. Whether you’re using your slow cooker for a cozy family dinner or whipping it up in an Instant Pot for quick weeknight meals, this soup will deliver!
Pro tip: Serve it with crispy corn tortilla chips for that extra crunch or some fresh lime for a zesty twist.
Ingredients
Before we dive into how to make this Slow Cooker Green Enchilada Chicken Soup, let’s go over the ingredients. This soup is packed with flavors thanks to fresh veggies, tender chicken, and zesty green chiles. Here’s what you’ll need:
- 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 jalapeño (optional, for extra heat)
- 3 garlic cloves, minced
- 2 (4-oz) cans diced green chiles
- 1 (15-ounce) jar green enchilada sauce (we recommend 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 (we recommend Kite Hill Dairy Free Cream Cheese)
- 2 tablespoons freshly squeezed lime juice
Optional toppings:
- Shredded Monterey jack cheese (omit for dairy-free)
- Fresh cilantro leaves
- Sliced radishes
- White corn tortilla chips
- Lime wedges
How to Make Slow Cooker Green Enchilada Chicken Soup – Step by Step
Follow these simple steps to create your flavorful Slow Cooker Green Enchilada Chicken Soup. Whether you prefer the slow cooker or Instant Pot method, you’ll have a hearty meal ready in no time.
Slow Cooker Method
- Prep the Ingredients: In your slow cooker, add the chicken breasts, onion, bell pepper, poblano, jalapeño, garlic, green chiles, enchilada sauce, chicken broth, salt, pepper, chili powder, cumin, oregano, and cilantro. Stir everything together to ensure the ingredients are well mixed.
- Add the Bay Leaf: Drop in the bay leaf for extra flavor, cover the slow cooker, and cook on low for 8–10 hours or high for 4–6 hours.
- Shred the Chicken: Once the cooking time is complete and the chicken is tender, remove the chicken breasts and shred them using two forks.
- Add Beans & Cream Cheese: Return the shredded chicken to the slow cooker, add the drained beans, and stir in the dairy-free cream cheese. Let it cook on low for about 10 minutes until the beans are tender and the cream cheese is fully incorporated.
- Finish with Lime Juice: Stir in the freshly squeezed lime juice right before serving.
Instant Pot Method
- Combine Ingredients in Instant Pot: Add the chicken, vegetables, seasonings, and broth to your Instant Pot. Lock the lid and cook on Manual High Pressure for 20 minutes.
- Release Pressure: When the time is up, carefully release the pressure manually.
- Shred Chicken: Remove the chicken, shred it, and return it to the pot.
- Add Beans & Cream Cheese: Stir in the beans and dairy-free cream cheese, allowing the mixture to stay on the Warm setting for 10–15 minutes.
- Lime Finishing Touch: Add the lime juice just before serving.
Helpful Tips
- Use fresh ingredients: Fresh garlic and cilantro will elevate the flavor. If you don’t have fresh cilantro, dried cilantro will work, but reduce the amount to 1 tablespoon.
- Add heat carefully: If you’re not a fan of spicy food, you can skip the jalapeños or reduce the amount of chili powder.
- Extra creamy texture: For a creamier consistency, consider adding more dairy-free cream cheese or blending a small portion of the soup.
Cooking Tips
- Choose Quality Broth: Opt for low-sodium chicken broth to control the saltiness and allow other flavors to shine through.
- Cooking Time Hacks: For maximum flavor, cook on low for the full 8–10 hours. This allows the chicken to become tender and the spices to blend beautifully.
- Instant Pot Shortcut: Short on time? Use the Instant Pot method for a quicker option without sacrificing flavor.
Serving Suggestions
This Slow Cooker Green Enchilada Chicken Soup is a meal in itself, but if you want to elevate your dining experience, try these sides:
- Serve with a side of corn tortilla chips and fresh guacamole.
- A fresh Mexican-style salad with avocado, tomatoes, and lime vinaigrette pairs beautifully.
- For a warming winter dinner, pair this soup with a glass of chilled white wine or a non-alcoholic lime sparkling water.
Nutritional Information
This gluten-free, dairy-free soup is not just delicious but also nutritious!
Nutritional Info
- Calories: 320
- Protein: 26g
- Carbohydrates: 14g
- Fat: 12g
- Fiber: 6g
- Vitamin A: 15% of DV
- Vitamin C: 30% of DV
Storage and Leftovers
Storing: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days.
Reheating: Reheat gently on the stovetop over medium heat or in the microwave. If the soup thickens too much after refrigeration, add a splash of broth or water to loosen it up.
Freezing: You can freeze this soup for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQs)
- Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add extra juiciness to the soup. - Is there a vegetarian option for this soup?
Absolutely. You can substitute the chicken with tofu or jackfruit for a plant-based alternative. - Can I make this recipe spicier?
Of course! Add more jalapeños or use a spicier enchilada sauce for an extra kick. - Can I use regular cream cheese instead of dairy-free?
Yes, if you’re not avoiding dairy, regular cream cheese works perfectly.
Related Recipes for Chicken Lovers
Explore these similar recipes from OptimalRecipes.com:
Conclusion
There you have it – a comforting, easy-to-make Slow Cooker Green Enchilada Chicken Soup recipe that’s perfect for any night of the week. Whether you’re catering to dietary needs or simply looking for a new family favorite, this recipe has it all! Give it a try, and don’t forget to share your feedback or any creative twists you’ve made to the dish. Enjoy!
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Slow Cooker Green Enchilada Chicken Soup – Dairy-Free Recipe
Description
Hey there, fellow food lovers! Are you ready to dive into a heartwarming bowl of flavor? Today, we’re sharing an irresistible Slow Cooker Green Enchilada Chicken Soup recipe that’s not only comforting but also gluten-free and dairy-free! Whether you’re a slow-cooker pro or just getting started, this dish will warm your soul and tantalize your taste buds. Stick around for all the tips and tricks to make this [TOPIC] soup your next go-to meal!
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 jalapeño (optional, for extra heat)
- 3 garlic cloves, minced
- 2 (4-oz) cans diced green chiles
- 1 (15-ounce) jar green enchilada sauce (we recommend 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 (we recommend Kite Hill Dairy Free Cream Cheese)
- 2 tablespoons freshly squeezed lime juice
Optional toppings:
- Shredded Monterey jack cheese (omit for dairy-free)
- Fresh cilantro leaves
- Sliced radishes
- White corn tortilla chips
- Lime wedges
Instructions
- 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 jalapeño (optional, for extra heat)
- 3 garlic cloves, minced
- 2 (4-oz) cans diced green chiles
- 1 (15-ounce) jar green enchilada sauce (we recommend 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 (we recommend Kite Hill Dairy Free Cream Cheese)
- 2 tablespoons freshly squeezed lime juice
Optional toppings:
- Shredded Monterey jack cheese (omit for dairy-free)
- Fresh cilantro leaves
- Sliced radishes
- White corn tortilla chips
- Lime wedges
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use fresh ingredients: Fresh garlic and cilantro will elevate the flavor. If you don’t have fresh cilantro, dried cilantro will work, but reduce the amount to 1 tablespoon.
- Add heat carefully: If you’re not a fan of spicy food, you can skip the jalapeños or reduce the amount of chili powder.
- Extra creamy texture: For a creamier consistency, consider adding more dairy-free cream cheese or blending a small portion of the soup.
