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Honey-Lime Chicken Enchilada Soup

Source of Recipe

"Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"This soup is a delicious twist on one of our favorite chicken enchilada recipes and one of our favorites no matter the weather. Don't skip the tortilla strips—that's the best part!"

List of Ingredients

â—¦ 2 tablespoons chili powder
â—¦ â…“ cup honey
â—¦ 4 cloves garlic, minced, divided
â—¦ ¼ cup freshly squeezed lime juice
â—¦ 2 cups cooked and shredded chicken
â—¦ 1 carrot, washed
â—¦ 1 red bell pepper, stems and seeds removed
â—¦ ½ yellow onion, peeled
â—¦ Olive oil, for drizzling
â—¦ 1 (35-ounce) can Cento Italian Tomatoes
â—¦ ½ avocado
â—¦ â…“ cup freshly chopped cilantro
â—¦ 2 tablespoons diced green chiles
â—¦ 1 teaspoon cumin
â—¦ 1 teaspoon salt
â—¦ ¼ teaspoon ground coriander
â—¦ 4 cups chicken stock
â—¦ 1 (14-ounce) can black beans, drained and rinsed
â—¦ 1 ½ cups frozen sweet corn
â—¦ 2 cups shredded Cheddar cheese
â—¦ Tortilla strips for garnish
â—¦ Sour cream, optional


Recipe

Preheat oven to 400° F.
In a small dish, whisk together the chili powder, honey, 2 cloves of garlic, and the lime juice. Add the chicken and toss to coat. Refrigerate while prepping the rest of the ingredients.

Place the carrot, red pepper, and onion on a baking pan, drizzle with a little olive oil, and sprinkle with a pinch of salt; toss to coat. Roast 15 to 20 minutes or until tender.

Place the tomatoes, roasted vegetables, avocado, cilantro, green chiles, remaining garlic, cumin, salt, coriander, and stock in a blender. Blend until completely smooth. You can do this in two batches if your blender is on the smaller side. Alternatively, place ingredients in a large pot and use a handheld immersion blender to purée.

Transfer soup base from blender to a large stockpot. Add chicken with marinade, black beans, and corn. Heat over medium heat until warmed through.

To serve, fill oven-safe bowls with soup, top with cheese, and place under a broiler until cheese is melted.
Serve with crunchy tortilla strips, and sour cream, if desired.

Serves 6