Description
This delicious Green Chicken Enchilada Soup is the perfect easy weeknight dinner that comes together entirely in your slow cooker. If you love green chicken enchiladas then you’re going to love having all of those delicious flavors in a cozy soup and with half the work. The combination of tender shredded chicken, fresh veggies, beans, green enchilada sauce, and warm spices make this soup both hearty and flavorful while still being incredibly easy to make. Serve it with all of your favorite toppings and a side of crunchy tortilla chips.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 small to medium yellow onion, diced
- 6 cloves garlic, finely minced
- 2-4oz cans green chilies
- 2-15oz cans pinto beans, drained and rinsed
- 1-15oz can black beans, drained and rinsed
- 1-15oz can green enchilada sauce
- 1 tablespoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 dried bay leaf
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 teaspoon dried oregano
- 32oz low-sodium chicken broth
- juice of 1 lime
For the Slurry
- 1 cup half and half
- 1 tablespoon arrowroot starch
For Serving
- chopped cilantro
- sharp white cheddar
- finely diced red onion
- thinly sliced green onion
- avocado
- sour cream/greek yogurt
- lime juice
- tortilla chips
Instructions
- Add the chicken, onion, garlic, green chilies, beans, enchilada sauce, spices, dried bay leaf, salt, pepper, chicken broth, and lime juice to the base of your slow cooker.
- Cook the soup on high for 3-4 hours or on low for 5-6 hours until the chicken is tender, easy to shred, and an internal temperature reaches 165 degrees.
- Remove the chicken thighs from the slow cooker and use two forks to shred the meat. Set aside.
- Whisk together the half and half and arrowroot starch. Pour in the half and half mixture and let the soup continue to cook for 15 minutes to thicken a bit.
- Add the shredded chicken back to the slow cooker and stir until well incorporated.
- Serve the soup with your favorite toppings and enjoy!
Notes
How to Store and Reheat
Store: Once cool, transfer leftover soup to an airtight container, and store it in the fridge for up to 3-5 days. Or, freeze it for up to 3 months.
Reheat: Thaw frozen soup in the fridge overnight. Then, warm leftovers in the microwave or in a pot over medium heat. Add a splash of broth if it becomes too thick for your liking, and serve warm with fresh toppings.
