November 15, 2018
There was a time in my life, when all I did was count calories and tried to find the “light” version of every recipe. Of course Hindsight is 20/20 but with what I know now about food, I know that I was eating smaller portions of lower quality food & it’s no wonder that I was starving for like 3 years straight.
This recipe is a great example of something I would have made in my dieting days. The original recipe calls for all the same ingredients, but lets swap out the yogurt for cream cheese. You know, the big ass block that we buy in bulk for every holiday treat, appetizer & creamy crockpot soup. Yeah, that one. To be honest, the full fat cream cheese isn’t the problem & if you look at the ingredients on a package of Philidelphia Cream cheese, its not a long list. However, I wasn’t buying the full fat cream cheese I was buying the Low-no fat cream cheese, and when you look at the ingredients on those packages there are about 6 different additives (sugar included), plus I can’t pronounce 95% of the ingredients, and while lighter seemed like the “right” option at the time- it wasn’t adding anything nutritional to my meals. I really thought I was doing myself a favor by getting the low fat everything, but in reality I was just further depriving my body of all the things it needed to function.
If you follow me on instagram, you hear me say all the time that I love “quality fats” & quality sourced dairy and here is my experience with that statement. I, Alex Beyers, function at a higher level when I’m eating quality fats. What is a quality fat you might ask? Its a fat, oil for example- but it’s truest/whole-est form & it’s definitely not processed. . A few great examples would be avocados, grass fed ghee, & olive oil. When it comes to dairy, I do actually have a sensitivity to dairy, but I hate to avoid it in it’s entirety. So when I do choose to consume dairy I make the decision to consume grass-fed, pasture raised, minimally processed products. I also am a huge fan of goat & sheep’s milk because the lactose enzymes are easier for my body to process than cows milk and I have less of a reaction. These are all things I discovered by process of elimination & many trial & error tests.
When building recipes I try to select ingredients that add purpose & For this recipe I chose to use a full fat skyr, which is a form of Icelandic yogurt. Very similar in style to Greek yogurt and is full of probiotics & protein. The added benefits outweigh the fact that it’s simply dairy. And that thought process is exactly how I justify many of the things I eat, I weigh my options. I wanted a creamy soup, so I figured out a way to fulfill that craving without consuming a large amount of dairy that would have thrown my body into a rage! Plus who doesn’t love amplifying dishes with added nutrition benefits!
Ingredients
- 1 can (10 ounces) compliant green enchilada sauce
- 1 pound boneless skinless chicken breast
- 2 -4 Oz Cans diced green chiles
- 1 1/2 Tbsp ground chili powder
- 1 Tbsp ground cumin
- 3/4 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
- 2-3 tablespoons fresh cilantro optional
- 2 cups chicken broth or stock
- 1/3 C Greek Yogurt (for W30 use Coconut Cream)
- Optional Garnish: : Avocado, Cilantro, Jalapeno, lime & additional Yogurt
Instructions
- In the Instant pot pour in the green enchilada sauce and boneless skinless chicken breasts.
- Add the undrained diced green chiles & seasonings: chili powder, cumin, paprika, salt & pepper. Add coarsely chopped cilantro, and chicken broth or stock.
- Cover the instant pot & cook on poultry for 20 minutes.
- Remove the pressure from the instant pot, Remove the chicken & Set aside.
- Add the Greek yogurt or Coconut Cream & set the instant pot to Saute.
- While the Greek yogurt or coconut cream melts into the soup, shred the chicken with 2 forks & then add back to the soup.
- For Crockpot
- In the Crockpot pour in the green enchilada sauce and boneless skinless chicken breasts.
- Add the undrained diced green chiles & seasonings: chili powder, cumin, paprika, salt & pepper. Add coarsely chopped cilantro, and chicken broth or stock.
- Cover and cook on low for 5-7 hours or high for 3-4
- Remove the chicken from the crockpot & & Set aside.
- Add the Greek yogurt or Coconut Cream & cook for another 30 minutes on high or until the cream has blended.
- While the Greek yogurt or coconut cream melts into the soup, shred the chicken with 2 forks & then add back to the soup.
