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

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.