Believe it or not, one of the most popular posts on this here blog is my Shredded Chicken Enchiladas post from way back in the day when I didn’t really follow a clean eating lifestyle. In fact, the only real lifestyle I followed at that time was a tasty food kinda lifestyle.
It wasn’t until a couple years ago, in fact, that Dustin and I started to switch from making our food tasty into making our food tasty AND healthy.
Shockingly, this wasn’t as hard as you might think. <—You can read more on how to do that here.
It’s funny though (and when I say “funny,” I kinda also mean weird and annoying, to a degree) that some of the most popular recipes on the blog are from waaaaay back when we didn’t focus on healthy eating. Now, that’s not to say that the blog hasn’t had it’s share of healthy, clean-eating recipes go viral, too. In fact, some posts like my Parmesan Zucchini Spears and Banana Ice Cream have been very popular…
Alas, if you go back to the beginnings of this blog, you’ll certainly find bad photographs (sigh) of refined, yet tasty foods.
Over the past couple years, I’ve tried to update a lot of the posts from their former unhealthy-ish form into cleaner recipes, but I haven’t been able to get to all of them. I also want to share new, fun recipes so it’s a give and take of fixing the old with brining in more new, if that makes any sense. #bloggingtroubles
That all being said, these Shredded Chicken Enchiladas are pretty darn great and not a super bad choice if you’re looking for a yummy weeknight dinner 🙂
One way I like to enjoy my healthy eating lifestyle is to make new creative ways to enjoy the flavors of less-than-healthy foods.
Take this crock pot chicken enchilada soup, for example. I take all the yumminess of green chile chicken enchiladas and turn it into a healthy soup. That way, you get the shredded chicken, zesty salsa verde, fresh lime and cilantro, and all the satisfying denseness of an enchilada, without all the guilt-inducing cheese and high-carb tortillas.
Pretty sweet, right?
This technique also works great with protein shakes (like my Oatmeal Raisin Cookie Protein Shake or Pumpkin Cheesecake Smoothie), energy balls (like my Chocolate Brownie Energy Balls), and Ice creams (like my Chocolate Banana Ice Cream, among others) to get that coveted flavor and texture fix without the guilt of eating highly refined and fattening foods.
Plus – is there anything better than a satisfying, hot bowl of deliciousness straight from the slow cooker? I mean — we’re looking at the following with this recipe: (1) it’s a crock pot recipe so that means you hardly had to do anything but wait, (2) it’s a filling bowl of soup <— YUM, and (3) chicken enchiladas!!
Once you’re on the crock pot bandwagon, I’ve got some other yummy soups on the blog, all healthy, that you can make with a slow cooker, too!
BTW this crock pot chicken enchilada soup recipe also uses my 10 Minute Salsa Verde recipe as the yummy green chile base. It takes just 10 minutes (seriously) to make and adds so much flavor to the soup.
Crock Pot Chicken Enchilada Soup
Here’s to yummy soups, easy crock pot recipes, and staying warm over the next 6 weeks of winter!
- 2 cups salsa verde see my 10 minute recipe here
- 1 can white beans low sodium, drained and rinsed
- 1 can black beans low sodium, drained and rinsed
- 1/2 lb boneless skinless chicken thighs
- 1 lb boneless skinless chicken breasts
- 2 cups fresh tomatoes approx. 2 large tomatoes, diced
- 4 tsp chili powder
- 1 tbsp ground cumin
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 3 tbsp fresh cilantro
- 2 cups low sodium chicken broth
- 1 cup plain greek yogurt
- Garnish: fresh lime optional, cilantro, shredded jack cheese
- Now, cover and cook on low for 5-6 hours or on high for 3-4 hours, or until the chicken is tender and easily shreds.
- Remove the chicken from the crockpot and set aside.
- Add in plain greek yogurt into the crockpot and stir to combine.
- Cover and cook on high for another 15-20 minutes, or until the yogurt melts completely and is easily stirred into the soup.
- Shred the chicken with 2 forks and then add back into the soup.
- To serve, top with a dollop of greek yogurt, shredded jack cheese, and extra cilantro and don’t forget the lime to squeeze on top.
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