21 Day Fix Enchilada Soup :: http://potentially-lovely.com

21 Day Fix Slow Cooker Enchilada Soup

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There’s a new-ish company on the faux meat market and they hit the nail on the head. Beyond Meat. It’s crazy how much the texture is like that of chicken. I don’t remember the taste of chicken well but MANY carnivores have commented on how this tastes just right. There is a long article written by food God, Alton Brown, about this fake meat product and the man who knows everything about all food and has tasted everything, loves it too.

This recipe is another from the Skinnytaste cookbook. It called for real chicken and I replaced it with Beyond Meats Lightly Seasoned Strips. The thing that makes these strips work so well in a recipe like this, is that they can so easily be shredded. It’s that secret thing they have going on that gives these strips a real chicken like texture. You just cannot shred other fake chicken strips or chunks.

This recipe is SO easy! I don’t know why but when I use my slow cooker I feel fancy. But cooking with it is anything but fancy. You dump a bunch of stuff in it and walk away. This soup is super filling and bursting with flavors! You could top your soup with reduced fat cheddar, fresh cilantro, sliced avocados, tortilla chips and/or reduced fat sour cream or plain greek yogurt.


21 Day Fix Enchilada Soup :: http://potentially-lovely.com


21 Day Fix Container Values:

Green: 1 (tomatoes, onion, corn)

Red: 1 (Beyond Meat Strips, black beans)

SERVING SIZE: 2 green container fulls!


Personal Preference Disclaimer: I’d like to add that I do not cook 21 Day Fix recipes incredibly militantly. You may want to count the tomatoes as a purple, black beans as a yellow, not use canned stuff etc. Do this plan how you like while staying healthy.

Serves 4 servings

21 Day Fix Slow Cooker Enchilada Soup
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  • 2tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups veggie broth
  • 8oz can tomato sauce
  • 1/4 cup chopped cilantro
  • 15ox can black beans, rinsed & drained
  • 14.5oz can diced tomatoes
  • 2 cups frozen corn
  • 1tsp cumin
  • 1/2tsp dried oregano
  • 1/4 cup chopped green onions, for topping
  • 3/4 cup shredded reduced fat cheddar cheese
  • 1 package Beyond Meat Chicken Strips


  1. Heat olive oil over medium heat, add onion and garlic, stirring until soft, about 3 minutes.
  2. Add all ingredients to slow cooker.
  3. Cover and cook on low for 5 hours.
  4. Remove chicken strips from soup and shred,
  5. Return to slow cooker, stir.
  6. Serve!

 Adapted from a Skinnytaste recipe


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