Print

Creamy Chicken Enchilada Soup with Easy Lime Crema

creamy chicken enchilada soup with lime crema - featured image
Print Recipe

This creamy, smoky, and tangy chicken enchilada soup is a crowd-pleaser that comes together in about 45 minutes. Topped with a bright lime crema and crunchy tortilla chips, it’s the perfect comfort food for any occasion.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 1 red bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 2 cups cooked shredded chicken
  • 1 cup heavy cream
  • Salt and black pepper, to taste
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • Pinch of salt
  • Crushed tortilla chips (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Mexican blend cheese (for garnish)
  • Extra lime wedges (for garnish)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 5-7 minutes. Add minced garlic, diced jalapeño, and red bell pepper; cook for another 2 minutes.
  2. Bloom the spices: Add chili powder, ground cumin, smoked paprika, and dried oregano. Stir constantly for 30-60 seconds until fragrant.
  3. Build the broth: Pour in chicken broth and scrape up any browned bits from the bottom. Add undrained fire-roasted tomatoes, drained black beans, and drained corn. Stir, bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  4. Add chicken and cream: Stir in shredded cooked chicken and heavy cream. Simmer for another 5-10 minutes until heated through and slightly thickened. Season with salt and black pepper to taste.
  5. Make the lime crema: In a small bowl, whisk together sour cream, fresh lime juice, lime zest, and a pinch of salt until smooth. Set aside.
  6. Prepare garnishes: Crush tortilla chips, chop cilantro, dice avocado, and shred cheese.
  7. Assemble and serve: Ladle hot soup into bowls. Drizzle with lime crema and top with crushed tortilla chips, cilantro, avocado, and cheese. Serve with extra lime wedges.

Notes

For best flavor, bloom the spices in oil for 30-60 seconds. The soup can be made a day ahead and tastes even better the next day. Store lime crema separately. To thicken, mash some black beans against the pot or use a cornstarch slurry.

Nutrition

Keywords: chicken enchilada soup, creamy soup, lime crema, easy dinner, comfort food, Mexican soup

Find it online: https://zorbmeal.com/creamy-chicken-enchilada-soup-with-easy-lime-crema/