This Slow Cooker Green Enchilada Chicken Soup is a creamy, flavorful dish that is also dairy-free. It combines tender shredded chicken, green enchilada sauce, green chiles, and warming spices for a comforting meal. With the convenience of a slow cooker or Instant Pot, this dish is easy to prepare and perfect for busy weeknights.

Full Recipe:

Ingredients

For the Soup:

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 jalapeno (optional)
3 garlic cloves, minced
2 (4-oz) cans diced green chiles
1 (15-oz) jar green enchilada sauce (Siete Foods recommended)
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 (Kite Hill recommended)
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

Directions

Slow Cooker Method:

Add chicken, onion, bell pepper, poblano, jalapeno, garlic, green chiles, enchilada sauce, broth, salt, pepper, chili powder, cumin, oregano, and cilantro to the slow cooker. Stir to combine, then add the bay leaf.
Cover and cook on high for 4-6 hours or low for 8-10 hours until the chicken is tender.
Remove the chicken and shred it with two forks. Return the shredded chicken to the soup.
Add the drained beans and cream cheese, stirring until the cheese is fully incorporated. Cover and cook on low for another 10 minutes.
Stir in the lime juice before serving.
Ladle into bowls and garnish with desired toppings.

Instant Pot Method:

Add all ingredients except beans, cream cheese, and lime juice to the Instant Pot. Stir to combine and add the bay leaf.
Seal the lid and cook on Manual High Pressure for 20 minutes.
Manually release the pressure, then remove the lid carefully.
Remove the chicken, shred it, and return it to the pot. Add the drained beans and cream cheese, stirring until well incorporated.
Keep on “warm” for 10-15 minutes until the beans are tender.
Stir in lime juice and serve with optional toppings.

Nutrients (Per Serving, Approx. 8 Servings)

Calories: 306 kcal
Carbohydrates: 8g
Protein: 25g
Fat: 20g
Saturated Fat: 8g
Fiber: 3g
Sugar: 3g
Sodium: 1207mg

Why You’ll Love This Green Enchilada Chicken Soup

This soup is packed with flavor and easy to make, making it a must-try for anyone who loves Mexican-inspired dishes. Here’s why you’ll love it:

Dairy-Free but Still Creamy – Unlike traditional creamy soups, this one uses dairy-free cream cheese, which keeps it rich and velvety without any dairy.
High in Protein and Low in Carbs – With 25g of protein per serving and only 8g of carbohydrates, it’s a great option for a low-carb, high-protein meal.
Simple and Hands-Off Cooking – Whether using a slow cooker or Instant Pot, this dish requires minimal effort while delivering maximum flavor.
Perfect for Meal Prep – This soup stores well and tastes even better the next day, making it ideal for meal prep or leftovers.
Customizable and Versatile – You can adjust the spice level, add extra toppings, or make it heartier with more beans or veggies.

What Makes This Soup Special?

Unlike traditional chicken soups, this one infuses bold Southwestern flavors into every bite. Here’s what makes it unique:

Green Enchilada Sauce – Adds a tangy, slightly spicy depth of flavor that makes this soup stand out.
Diced Green Chiles and Jalapeños – Bring a mild heat and a hint of smokiness, enhancing the soup’s complexity.
Slow-Cooked Chicken – Becomes fall-apart tender, making the soup even more satisfying.
Lime Juice and Fresh Cilantro – Brighten up the dish, balancing the creamy and savory elements.

Slow Cooker vs. Instant Pot: Which Method is Best?

This recipe can be made in either a slow cooker or an Instant Pot, depending on your preference:

Slow Cooker Method – Ideal for hands-off cooking. Just add everything to the pot and let it cook for several hours, allowing the flavors to develop fully.
Instant Pot Method – Perfect if you’re short on time. The pressure cooking process locks in flavors quickly, delivering the same tender chicken and rich broth in a fraction of the time.

Best Toppings for Green Enchilada Chicken Soup

Toppings can elevate this soup and make it even more delicious. Here are some great options:

Shredded Monterey Jack Cheese – Adds extra creaminess and richness (omit for a dairy-free version).
Fresh Cilantro – Brightens up the dish with fresh herbal notes.
Sliced Radishes – Adds a crisp, peppery bite that complements the creamy texture.
Tortilla Chips or Strips – Give the soup a satisfying crunch.
Lime Wedges – A squeeze of lime enhances the tangy and savory flavors.
Avocado Slices – Add creaminess and healthy fats.
Jalapeño Slices – Great for those who love extra heat.

What to Serve with This Soup

This soup is hearty on its own, but pairing it with the right sides can make it even more satisfying:

Warm Corn Tortillas – Perfect for dipping or tearing into the soup.
Mexican Rice – A flavorful side that pairs well with the soup’s spices.
Guacamole and Salsa – Serve on the side for a fresh contrast.
Southwest Salad – A simple salad with black beans, corn, and avocado complements the soup well.

How to Store and Reheat Leftovers

This soup is perfect for meal prep because it stores and reheats well:

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a pot over medium heat, stirring occasionally. If it thickens too much, add a splash of broth or water to adjust the consistency.

How to Customize This Recipe

This versatile soup can be customized in different ways:

Make It Spicier – Add extra jalapeños, hot sauce, or cayenne pepper for a fiery kick.
Use Different Beans – Swap pinto or cannellini beans for black beans to change the texture and flavor.
Make It Even Creamier – Use full-fat dairy cream cheese if you’re not following a dairy-free diet.
Add More Vegetables – Throw in zucchini, corn, or bell peppers for added texture and nutrients.
Swap the Protein – Use shredded turkey, pork, or even tofu for a different take on this dish.

A Meal That Works for Any Occasion

This Green Enchilada Chicken Soup is great for:

Busy Weeknights – Set it in the slow cooker and come home to a hot, ready meal.
Meal Prep – Make ahead for quick and easy lunches or dinners throughout the week.
Comfort Food Cravings – The rich, creamy texture makes it perfect for a cozy night in.
Entertaining Guests – Serve it as part of a Mexican-inspired feast with sides and toppings.

Why This Soup Stands Out

There are plenty of chicken soups, but this one is truly special because of its:

Bold, Zesty Flavors – Green enchilada sauce and fresh lime juice add a tangy, slightly spicy kick.
Creamy Yet Dairy-Free Texture – Using dairy-free cream cheese keeps it rich and velvety without using heavy cream.
Slow Cooker Convenience – Minimal effort for maximum flavor.
Nutritious and Satisfying – Packed with lean protein, fiber-rich beans, and fresh vegetables.

Conclusion

This Slow Cooker Green Enchilada Chicken Soup is a creamy, comforting, and flavor-packed dish that brings together the warmth of shredded chicken, the richness of green enchilada sauce, and the creaminess of dairy-free cheese. Whether you make it in a slow cooker or Instant Pot, this soup is easy to prepare, nutritious, and perfect for any occasion.

With customizable toppings, a variety of serving options, and the convenience of make-ahead storage, this dish is an essential addition to your recipe collection.

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