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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

◦ 2 tablespoons chili powder
◦ ⅓ cup honey
◦ 4 cloves garlic, minced, divided
◦ � cup freshly squeezed lime juice
◦ 2 cups cooked and shredded chicken
◦ 1 carrot, washed
◦ 1 red bell pepper, stems and seeds removed
◦ � yellow onion, peeled
◦ Olive oil, for drizzling
◦ 1 (35-ounce) can Cento Italian Tomatoes
◦ � avocado
◦ ⅓ cup freshly chopped cilantro
◦ 2 tablespoons diced green chiles
◦ 1 teaspoon cumin
◦ 1 teaspoon salt
◦ � teaspoon ground coriander
◦ 4 cups chicken stock
◦ 1 (14-ounce) can black beans, drained and rinsed
◦ 1 � cups frozen sweet corn
◦ 2 cups shredded Cheddar cheese
◦ Tortilla strips for garnish
◦ 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 pur�e.

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