Ya know how Honey Lime Chicken Enchiladas are kind of the bomb.com? Well we made a honey lime chicken enchiladas soup that is totally just as awesome!
Oh how we love Honey Lime Chicken Enchiladas! And clearly so do all of you because it remains one of the most viewed recipes on our site. It’s perfect all year round too which I love because we don’t have to miss out as the seasons change. And now we have a honey lime chicken enchiladas soup to make life even more amazing!
Can You Cook a Whole Chicken in a Slow Cooker?
There’s nothing like cooking a whole chicken in a crock pot.
It’s the easiest way to do it as there’s no tying of kitchen twine, no roasting pan, no watching the oven and the internal temperature.
You just set it and forget it.
It typically takes 3-4 hours to cook a chicken on high heat in the slow cooker, and 8 hours to cook on low heat.
Somehow I always end up with a little dish of leftover beans, maybe a little chicken, and always a little avocado. I have no clue how this happens. I always over-make, especially on #taco tuesday. I think it’s just because I love seeing all of those ingredients piled up but by the end of taco numero dos I can’t stuff anymore in my face.
Are Enchiladas Made with Corn Tortillas?
Corn tortillas are traditional for enchiladas, but flour tortillas also work.
I also hate to waste food so I’m always trying to use up leftovers, but because we don’t love to have the exact same thing two nights in a row I try to change it up. Our honey lime chicken enchiladas were served with Fiesta Rice and avocado so suddenly I was stuck with randomness. Until Cade mentioned we had sampled (because who doesn’t love Costco samples?!) a Blendtec tortilla soup long ago and I knew our leftovers had been saved.
Can Left Overs be Used in Soup?
Don’t let your leftovers go to waste when they could be transformed into a tasty meal in minutes.
Most leftover meat and vegetables can be boiled down to make a delicious and nutritious stock, while long-forgotten tins and cans can form the base of a belly-filling broth.
It couldn’t be easier to turn the remains of last night’s roast chicken into something beautiful.
A miscellaneous array of random vegetables is all you need to produce a really quick and healthy soup.
This isn’t their exact recipe but we do things similar and I think you’ll love it. Best of all, make it your own! You can leave out the beans, change the type of beans, add jalapenos, whatever you like!
Honey Lime Chicken Enchiladas Soup
Honey Lime Chicken Enchiladas Soup
- 2 Tablespoons Chili Powder, divided
- 1/3 Cup Honey
- 1/4 Cup Lime Juice, fresh is best
- 4 Cloves Garlic, divided
- 2 Boneless, Skinless Chicken Breasts, cooked and shredded
- 1 Can Cento Tomatoes, 35 ounce
- 1 Carrot
- 1 Red Bell Pepper
- 1/2 Onion, yellow is preferred
- 1/2 Avocado
- 1/3 Cup Cilantro, fresh
- 2 Tablespoons Diced Green Chiles
- 1 Teaspoon Salt
- 1 Teaspoon Cumin
- 1/4 Teaspoon Ground Coriander
- 4 Cups Chicken stock, (vegetable stock or water is fine)
- 1 Can Black Beans, 14 ounce
- 1 1/2 Cups Sweet Corn
- 2 Cups Cheddar Cheese, shredded
- Tortilla Strips , for garnish
- Sour Cream, optional
- In a small dish, whisk together the chili powder, honey, 2 cloves of garlic and lime juice.
- Add the chicken and toss to coat.
- Refrigerate while you prepare the rest of the ingredients.
- Heat an oven to 400 degrees.
- Place the carrot, pepper and onion on a sheet pan, drizzle with a little oil and sprinkle with a pinch of salt and toss to coat.
- Roast for 15-20 minutes or until tender.
- Place the tomatoes, carrot, onion, pepper, avocado, cilantro, green chiles, remaining garlic, cumin, salt, coriander and stock in a blender. Blend until completely smooth.
- In a large pot, add the soup base, chicken with marinade, black beans and corn.
- Turn the heat to medium and cook through.
- Fill an oven safe bowl full of soup, top with cheese and place under a broiler until melted.
- Serve with crunchy tortilla strips, and sour cream if desired.