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Slow Cooker Green Enchilada Chicken Soup - Dairy-Free Recipe

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/slow-cooker-green-enchilada-chicken-soup-dairy-free-recipe/