A dairy free, honey lime chicken enchilada soup. Perfect for cold nights, or anytime your soul needs a little warming!
Even though it’s summertime, I can’t help but make soup still every now and then. Luckily, the other day was an unseasonably cold day here in Utah (it was snowing in some places,) so soup was definitely justified more than usual.
There are a lot of soup recipes I love, but I decided to try something a little different. I had recently put a fun twist on my easy chicken enchilada recipe, by adding honey and lime, so I thought it would be fun to make a chicken enchilada soup with that same twist. It was also the perfect opportunity to try out my new, beautiful wooden utensils that I was sent to review from Polder’s Old World Market!
This soup can be made in just about 20 minutes and is really easy to make. It doesn’t look like much, but the flavor is incredible! I made it dairy free using coconut milk (but feel free to use half and half if you don’t have to be dairy free).
I cooked up some grilled chicken strips from Costco with a little bit of olive oil, garlic, lime, and honey. Grilled chicken strips from Costco are one of my favorite time saving cooking tips — they are precooked, and all you need to do is season and heat. So yummy! I used my new wooden honey dipper to drizzle over the chicken, and it worked really well!
I let those flavors combine for about five minutes in my cast iron skillet, using my new walnut spatula. It was perfect for breaking up the chicken into smaller pieces, and it’s curved design let me easily scoop the chicken into the pot I was going to use to make the soup!
Then I added the chicken, coconut milk, green chili enchilada sauce, some more honey and lime, and a few other things, and let it come to a boil on the stove. After letting it boil for a minute or two, I lowered the heat and let it simmer until we were ready to eat. And, of course, I couldn’t resist testing it out with my new wooden spoon.
Hand carved wooden serving spoon available for $38
I was excited to serve this to Forrest and Jack, because I thought it was pretty tasty. Simple, but tasty.
It was definitely a hit. We served it with Artisan tortillas (which Jack loved), and it definitely warmed us up on the oddly cold day we were having!
- 8 ounces grilled chicken strips
- 1/2 cup honey, divided (1/4 cup each)
- 4 tablespoons lime juice, divided
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 can lite coconut milk
- 1 16 ounce jar green chili enchilada sauce
- 1/3 cup water
- 1 tablespoon chopped cilantro
- In a skillet, place chicken strips, honey, lime juice, olive oil, and garlic. Combine together and cook until chicken is heated through, breaking the chicken into smaller chunks.
- Place all the ingredients into a pot and bring to a boil. Let boil for a few minutes, stirring the whole time.
- Bring down to a simmer until ready to serve.