Slow Cooker Green Enchilada Chicken Soup

4.93 from 52 votes

Gluten-Free, Dairy-Free

Instant Pot Time: 35 Minutes

Total Time8

Servings:

2 pounds boneless, skinless chicken breasts
1 cup finely diced yellow onion (from about 1/2 large onion)
1 cup finely diced green bell pepper (from about 1 small bell pepper)
1/2 cup finely diced poblano pepper (from about 1 small poblano pepper)
1/4 cup seeded and finely diced jalapeno pepper (from about 1 jalapeno pepper), optional
3 garlic cloves, minced
2 (4-ounce) cans diced green chiles
1 (15-ounce) jar green enchilada sauce, such as Siete Foods
4 cups chicken broth
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup finely chopped fresh cilantro leaves
1 bay leaf
2 (15-ounce) cans pinto or cannellini beans, drained and rinsed
8 ounces dairy-free cream cheese, such as Kite Hill
2 tablespoons freshly squeezed lime juice

In a slow cooker, add the chicken, onions, bell pepper, poblano, jalapeño, garlic, green chiles, enchilada sauce, broth, salt, pepper, chili powder, cumin, oregano, and cilantro. Stir until well combined. Add the bay leaf, cover, and cook on high for 4 to 6 hours, or preferably on low for 8 to 10 hours.
When the cooking time is complete and the chicken is tender, transfer the chicken to a cutting board and shred it with two forks. Transfer the chicken back to the soup. Add the beans and cream cheese and stir until well combined. Cover and cook on low until the beans are tender, about 10 minutes.
Before serving, stir in the lime juice. Ladle the soup into bowls and garnish as desired!

In an Instant Pot, add the chicken, onion, bell pepper, poblano, jalapeno, garlic, green chiles, enchilada sauce, broth, salt, pepper, chili powder, cumin, oregano, and cilantro. Stir until well combined. Drop in the bay leaf and lock in the lid. Make sure the valve is sealed. Cook on Manual High Pressure for 20 minutes.
When the cook time is complete, release the pressure manually by turning the valve. Once the pressure is released, carefully open the Instant Pot. Transfer the chicken to a cutting board and shred with two forks. Transfer the chicken back to the soup. Add the beans and cream cheese and stir until well combined. Cover and keep on ‘warm’ until the beans are tender, 10 to 15 minutes.
Before serving, stir in the lime juice. Ladle the soup into bowls and garnish as desired!