Go Back

Dairy-Free Slow Cooker Green Enchilada Chicken Soup Bliss

A comforting, hearty soup combining rich green enchilada flavors and tender chicken, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken and Base Ingredients
  • 2 pounds Boneless Skinless Chicken Breasts Can swap with rotisserie chicken for a quicker meal.
  • 1 medium Yellow Onion Can replace with white onion.
  • 1 medium Green Bell Pepper Use Anaheim pepper for a milder option.
  • 1 medium Poblano Pepper Can 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 Fresh can be used 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.
Finishing Touches
  • 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.

Method
 

Preparation
  1. Dice the yellow onion, green bell pepper, poblano pepper, and jalapeño if using. Mince the garlic cloves finely to release their aromatic goodness.
Combine Ingredients
  1. In the slow cooker, combine the diced onions, bell peppers, poblano pepper, minced garlic, and diced green chiles.
  2. Place the boneless skinless chicken breasts on top of the vegetables.
  3. 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.
Cooking
  1. 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.
Finishing Steps
  1. 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.
  2. Shred the chicken directly in the slow cooker using two forks. Add the pinto or cannellini beans and stir to combine.
  3. Finally, mix in the fresh cilantro and lime juice right before serving.
Adjust Seasoning
  1. Taste your soup and adjust seasoning if necessary before enjoying this delightful dish.

Notes

For a creamier texture, blend part of the soup in a blender or use an immersion blender for a few seconds. Let the soup sit overnight in the refrigerator to deepen the flavors.