Slow Cooker Green Enchilada Chicken Soup | GF/DF/SF | Umami

Ingredients

• 2 lbs boneless (skinless chicken breasts)
• 1 cup small-diced yellow onion (or ½ large onion)
• 1 cup small-diced green bell pepper (or 1 small bell pepper)
• ½ cup small-diced poblano pepper (or 1 small poblano)
• ¼ cup seeded and finely diced jalapeno (or 1 jalapeno, optional)
• 3 garlic cloves (minced)
• 2 [4-oz] cans diced green chiles
• One [15-ounce} jar green enchilada sauce (I use Siete Foods)
• 4 cups chicken broth
• 2 teaspoons Kosher salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ cup finely chopped fresh cilantro leaves
• 1 bay leaf
• 2 [15-oz] cans pinto or cannellini beans (drained and rinsed)
• 8 ounces dairy-free cream cheese (I use Kite Hill Dairy Free cream cheese)
• 2 tablespoons freshly squeezed lime juice
• Shredded Monterey jack cheese (omit for dairy-free)
• Fresh cilantro leaves
• Sliced radishes
• White corn tortilla chips
• Lime wedges