Description
This hearty soup features tender shredded chicken, green chiles, beans, and spices in a tangy broth, finished with a creamy texture.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 1/2 cup diced poblano pepper
- 1/4 cup diced jalapeno pepper
- 3 garlic cloves minced
- 2 cans diced green chiles
- 1 jar green enchilada sauce
- 4 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 cup fresh cilantro chopped
- 1 bay leaf
- 2 cans white beans drained and rinsed
- 6 ounces dairy free cream cheese
- 2 tablespoons fresh lime juice
- Optional: fresh cilantro
- Optional: sliced radishes
- Optional: corn tortilla chips
- Optional: lime wedges
Instructions
- Add chicken, onion, bell pepper, poblano, jalapeno, garlic, green chiles, enchilada sauce, broth, salt, pepper, chili powder, cumin, oregano, and cilantro to a slow cooker. Stir to combine and add bay leaf.
- Cover and cook on low for 8 hours or high for 4 to 5 hours until chicken is tender.
- Remove chicken and shred using two forks. Return chicken to the slow cooker.
- Add beans and dairy free cream cheese. Stir until smooth and creamy.
- Cover and cook on low for 10 to 15 minutes until heated through.
- Stir in lime juice just before serving.
- Serve warm with desired toppings.
- Cook chicken to an internal temperature of 165°F for safe consumption.
Notes
- For extra depth of flavor, allow the soup to sit for 10 minutes before serving so the creamy base fully blends with the broth.
- Prep Time: 10 min
- Cook Time: 7 hours 40 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican