Why Make This Dairy-Free Slow Cooker Green Enchilada Chicken Soup Bliss
If you’re searching for a comforting dish that warms the soul and excites the taste buds, look no further than this Dairy-Free Slow Cooker Green Enchilada Chicken Soup Bliss. This hearty recipe combines the rich, zesty flavors of green enchilada sauce with tender chicken for a dish that’s perfect for chilly days. With the convenience of a slow cooker, you can set it and forget it, allowing the flavors to meld beautifully while you go about your day. Additionally, this soup is entirely dairy-free, making it suitable for those with dietary restrictions while still delivering a creamy texture and satisfying taste.
How to Make Dairy-Free Slow Cooker Green Enchilada Chicken Soup Bliss
Making this delicious soup is incredibly easy. Just chop the veggies, add the ingredients to the slow cooker, and let it work its magic. The result is a flavorful, fragrant soup loaded with goodness that will have everyone returning for seconds. Plus, this recipe is flexible—you can adjust the spiciness to your preference and even substitute ingredients based on what you have on hand.
## Ingredients:
- 2 pounds Boneless Skinless Chicken Breasts (Swap with rotisserie chicken for a speedy meal.)
- 1 medium Yellow Onion (Can be replaced with white onion.)
- 1 medium Green Bell Pepper (Use Anaheim pepper for a milder option.)
- 1 medium Poblano Pepper (Substitute with green bell pepper or omit for less heat.)
- 1 optional Jalapeño (Omit for a milder soup or remove seeds to tone it down.)
- 3 cloves Garlic Cloves (Mince finely for better flavor incorporation.)
- 1 can Diced Green Chiles (Feel free to use fresh for a brighter taste.)
- 28 ounces Green Enchilada Sauce (Siete Foods is recommended for authentic flavor.)
- 4 cups Chicken Broth (Opt for low-sodium to control salt levels.)
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper (Adjust to taste.)
- 2 teaspoons Chili Powder (Enhances overall flavor.)
- 1 teaspoon Ground Cumin (Enhances overall flavor.)
- 1 teaspoon Oregano (Enhances overall flavor.)
- 1 leaf Bay Leaf (Remove before serving.)
- 8 ounces Dairy-Free Cream Cheese (Kite Hill recommended.)
- 1 cup Fresh Cilantro Leaves (Omit if cilantro isn’t to your taste.)
- 2 tablespoons Fresh Lime Juice (Add just before serving.)
- 1 can Pinto or Cannellini Beans (Opt for your texture preference.)
## Directions:
- Start by preparing your vegetables. Dice the yellow onion, green bell pepper, poblano pepper, and jalapeño if using. Mince the garlic cloves finely to release their aromatic goodness.
- In the slow cooker, combine the diced onions, bell peppers, poblano pepper, minced garlic, and diced green chiles.
- Place the boneless skinless chicken breasts on top of the vegetables.
- Pour in the green enchilada sauce and low-sodium chicken broth. Sprinkle in the kosher salt, black pepper, chili powder, ground cumin, oregano, and bay leaf.
- Cover the slow cooker and cook on low for 6-8 hours or on high for about 4 hours. The chicken should shred easily when fully cooked.
- About 30 minutes before serving, remove the bay leaf and stir in the dairy-free cream cheese. Allow it to melt and incorporate into the soup.
- Shred the chicken directly in the slow cooker using two forks. Add the pinto or cannellini beans and stir to combine.
- Finally, mix in the fresh cilantro and lime juice right before serving.
- Taste your soup and adjust seasoning if necessary before enjoying this delightful dish.
## Nutritional Information
Per serving (based on 8 servings):
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 684mg
- Total Carbohydrates: 30g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 26g
## How to Serve Dairy-Free Slow Cooker Green Enchilada Chicken Soup Bliss
This divine green enchilada chicken soup shines on its own, but you can take it to the next level with some toppings. Consider adding crispy tortilla strips, a dollop of avocado, or fresh sliced jalapeños for extra kick. Serve it alongside a crunchy salad or tortilla chips for a fully-rounded meal that’s perfect for cozy family dinners or casual gatherings with friends.
## How to Store Dairy-Free Slow Cooker Green Enchilada Chicken Soup Bliss
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge for best results and warm it on the stove or in the microwave until heated through.
## Expert Tips for Perfect Dairy-Free Slow Cooker Green Enchilada Chicken Soup Bliss
- Texture Tip: For a creamier soup, blend part of the soup in a blender or use an immersion blender for a few seconds.
- Flavor Boost: Let the soup sit overnight in the refrigerator to deepen the flavors; it might just taste even better the next day!
- Custom Heat: Adjust the level of spiciness by adding more or fewer jalapeños or selecting milder chiles.
## Delicious Variations
- Vegetarian Option: Swap out the chicken for your favorite beans, like black beans or lentils, for a filling vegetarian version.
- Different Meats: You can use shredded beef or pork if that’s your preference—just adjust cooking times accordingly.
- Spicy Lovers: Add a dash of hot sauce or extra jalapeños if you like your soup with a kick!
## Frequently Asked Questions
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts; just increase the cooking time by an hour when cooking on low.
2. Can I make this soup ahead of time?
Absolutely! This soup is a great make-ahead meal. Just store it in the fridge and reheat it when ready to serve.
3. How can I make this soup thicker?
To thicken the soup, you can add a slurry of cornstarch and water or blend part of the soup after cooking for a creamier texture.
## Conclusion
Dairy-Free Slow Cooker Green Enchilada Chicken Soup Bliss is a vibrant, hearty dish that satisfies both your cravings and dietary needs. With its rich flavors, flexible ingredients, and easy preparation, this soup can become a staple in your weekly meal plan. So gather your ingredients, set your slow cooker, and indulge in the delightful flavors of this comforting soup! Here’s to happy cooking—don’t forget to share your delicious results!
Dairy-Free Slow Cooker Green Enchilada Chicken Soup Bliss
Ingredients
Method
- Dice the yellow onion, green bell pepper, poblano pepper, and jalapeño if using. Mince the garlic cloves finely to release their aromatic goodness.
- In the slow cooker, combine the diced onions, bell peppers, poblano pepper, minced garlic, and diced green chiles.
- Place the boneless skinless chicken breasts on top of the vegetables.
- Pour in the green enchilada sauce and low-sodium chicken broth. Sprinkle in the kosher salt, black pepper, chili powder, ground cumin, oregano, and bay leaf.
- Cover the slow cooker and cook on low for 6-8 hours or on high for about 4 hours. The chicken should shred easily when fully cooked.
- About 30 minutes before serving, remove the bay leaf and stir in the dairy-free cream cheese. Allow it to melt and incorporate into the soup.
- Shred the chicken directly in the slow cooker using two forks. Add the pinto or cannellini beans and stir to combine.
- Finally, mix in the fresh cilantro and lime juice right before serving.
- Taste your soup and adjust seasoning if necessary before enjoying this delightful dish.