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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! ohsweetbasil.com
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4.85 from 13 votes

Honey Lime Chicken Enchiladas Soup

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!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: chicken, enchiladas, soup
Servings: 6 -8 servings
Author: Sweet Basil

Ingredients

  • 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
US Customary - Metric

Instructions

  • In a small dish, whisk together the chili powder, honey, 2 cloves of garlic and lime juice.
    2 Tablespoons Chili Powder, 1/3 Cup Honey, 1/4 Cup Lime Juice, 4 Cloves Garlic
  • Add the chicken and toss to coat.
    2 Boneless, Skinless Chicken Breasts
  • 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.
    1 Carrot, 1 Red Bell Pepper, 1/2 Onion, 1 teaspoon Salt
  • 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.
    1 Can Cento Tomatoes, 1/2 Avocado, 1/3 Cup Cilantro, 2 Tablespoons Diced Green Chiles, 1 teaspoon Cumin, 1/4 teaspoon Ground Coriander, 4 Cups Chicken stock
  • In a large pot, add the soup base, chicken with marinade, black beans and corn.
    1 Can Black Beans, 1 1/2 Cups Sweet 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.
    2 Cups Cheddar Cheese
  • Serve with crunchy tortilla strips, and sour cream if desired.
    Tortilla Strips , Sour Cream

Notes

Soup will keep for 5-7 days in the refrigerator if stored in an airtight container.

Nutrition

Serving: 1g | Calories: 480kcal | Carbohydrates: 52g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1041mg | Potassium: 1049mg | Fiber: 9g | Sugar: 25g | Vitamin A: 3855IU | Vitamin C: 42mg | Calcium: 344mg | Iron: 4mg