Cozy and delicious chicken enchilada soup made extra creamy thanks to blended white beans! There's no cream or dairy in this flavorful enchilada soup recipe, just wonderful veggies, lots of protein and warming spices. Serve with your favorite garnishes for the perfect lunch or dinner!
Use leftover chicken instead: Feel free to use 2 cups leftover cooked shredded chicken instead! You can add it to the pot when you add the chicken broth, etc and simply simmer for 20 minutes to bring the flavors together.
If you don't have enchilada sauce: 1 cup of tomato sauce will work well. I simply recommend adding about ½ teaspoon chili powder to the recipe.
To make this in your slow cooker: follow step 1 and soften the onions, bell pepper, cilantro and jalapeno on the stovetop, then add all ingredients except the final lime juice and cilantro to your slow cooker. I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks. Cook on high for 3-4 hours or low for 6-7 hours. Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro. Season to taste. That's it!