Crockpot® Chicken Enchilada “Stoup”
Crockpot® Chicken Enchilada “Stoup”
Bold flavors with a thick chili texture
“Stoup” – a word I stole/borrowed from Rachael Ray to explain a really thick soup. Stew + Soup = Stoup.
Stoups are very important for Bariatric Surgery patients. Why? Liquid based meals like a soup go through your stomach super fast so you can eat more and get hungry quickly. Instead, you want to have a Stoup like soup that you drain all the liquid off and eat with a fork instead of a spoon. You can always drink the broth first, but once you have a bite of the meat…it’s time to steer clear of the liquid.
Gastric Sleeve and Gastric Bypass patients will want to eat this meal with a cocktail fork for two reasons 1) it will keep the liquid in the bowl instead of in your bite 2) it will allow you to feel comfortable with small bites of the chicken, and will also stay with you for hours!
Crockpot® Chicken Enchilada Stoup
Equipment
- Slow Cooker
Ingredients
- 1 lb chicken breast boneless skinless
- 2 cups chicken broth low sodium
- 10 oz red enchilada sauce
- .5 can canellini beans rinsed
- 14 oz fire roasted diced tomatoes
- 4 oz green chiles diced
Instructions
- Add all the ingredients to the slow cooker (except toppings of course!) and cook on high for 3-4 hours OR low 7-8 hours.
- Using kitchen shears or two forks, shred the chicken in the slow cooker.
- Use a slotted spoon to serve into your bowl to keep liquid separated from your serving. Use toppings as desired.
Nutrition