Slow Cooker Green Chile Chicken Enchilada Soup – Gluten Free
Cozy Up with Green Chile Chicken Enchilada Soup: A Flavorful Southwestern Delight!
Is there anything more comforting than a warm bowl of soup on a chilly evening? This Green Chile Chicken Enchilada Soup isn’t just any soup – it’s a vibrant, flavorful journey to the Southwest, packed with tender chicken, hearty black beans, and a delightful kick of green chiles. Forget everything you think you know about enchilada soup – this recipe delivers all the taste without the fuss of rolling!
We’ve taken the classic enchilada flavors and transformed them into an easy, slow-cooked soup that’s perfect for a weeknight meal or a weekend gathering. The slow cooking process allows the flavors to meld beautifully, creating a depth of taste that will have everyone asking for seconds. It’s a fantastic way to enjoy the taste of enchiladas in a healthy and satisfying way.
What makes this soup special?
- Slow-Cooked Perfection: The long, slow cooking time ensures the chicken is incredibly tender and the flavors are fully developed.
- Hearty and Filling: The black beans add a wonderful texture and boost of protein, making this soup a complete meal.
- Flavorful Kick: The green chiles provide a delightful heat that’s balanced by the other ingredients.
- Easy to Make: This recipe is surprisingly simple, even with the slow cooking time. Most of the work is hands-off!
Serving Suggestions:
Don’t be shy with the toppings! We love serving this soup with chopped tomatoes, creamy avocados, crumbled feta cheese, and a generous sprinkle of fresh cilantro. And of course, a side of crispy tortilla chips for dipping is a must! A dollop of sour cream or Greek yogurt adds a lovely tang.
Tips for Success:
- Soaking the Beans: Don’t skip the overnight soaking! It helps the beans cook more evenly and reduces cooking time.
- Spice Level: Adjust the amount of green chiles to your liking. If you prefer a milder soup, use fewer chiles or choose a milder variety.
- Slow Cooker Variation: This recipe can easily be adapted for a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours.
Frequently Asked Questions
Q: Can I use canned black beans instead of dry?
A: Yes, you can! Use about 3 (15-ounce) cans of black beans, rinsed and drained. Reduce the cooking time slightly, as canned beans are already cooked.
Q: What kind of green chiles should I use?
A: We recommend using canned diced green chiles, available in mild, medium, and hot varieties. Choose the heat level that suits your preference.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day, as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just be sure to serve it with gluten-free tortilla chips if you’re concerned about gluten.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Green Chile Chicken Enchilada Soup
Ingredients
- 1 ½ pounds chicken breast
- 2 cups dry black beans soaked overnight
- 1 tablespoon coconut oil
- 1 medium onion
- 2 cloves garlic
- 1 can green chiles
- 1 teaspoon sea salt
- 1 teaspoon sea salt
- 1 teaspoon sea salt
Instructions
- Soak 2 cups of dry black beans overnight, then rinse. Place in the Instant Pot with enough water to cover the beans. Pressure-cook on the bean setting for 27 minutes. Allow pressure to release naturally for at least 20 minutes; then you can release the pressure manually the rest of the way. Remove the beans from the Instant Pot before starting the saute step with the onions.
- Using the saute setting, heat the coconut oil in the Instant Pot.
- Add the onions and cook for 3 to 4 minutes until coated with oil and slightly golden.
- Stir in the garlic and saute briefly, just until fragrant, about 30 seconds.
- Add all of the remaining ingredients except the chicken and stir to combine.
- Place the chicken breasts gently into the mixture until they are just covered.
- Slow-cook on medium for 5½ hours until chicken is cooked all the way through but still tender.
- Remove chicken to a plate.
- Pull chicken into shreds or chunks with two forks and return it to the soup. Stir and adjust the seasonings.
- We like to heat the soup for ten minutes or so more to let the seasonings "settle" into the soup and check again.
- Then serve with your favorite toppings, such as chopped tomatoes, avocados, feta cheese and cilantro. Include chips for crunch.
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