Print

Quick Creamy Chicken Enchilada Soup with Lime Crema

chicken enchilada soup - featured image
Print Recipe

A quick and easy creamy chicken enchilada soup with a tangy lime crema, perfect for busy weeknights. This comforting soup is ready in under 30 minutes and packed with smoky, spicy flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (4 ounces) diced green chiles, undrained
  • 3 cups shredded cooked chicken
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • Salt and black pepper, to taste
  • 1/2 cup sour cream (for lime crema)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • Pinch of salt (for lime crema)
  • Fresh cilantro, chopped (for topping)
  • Tortilla chips or strips (for topping)
  • Shredded Mexican blend cheese (for topping)
  • Diced avocado (for topping)
  • Extra lime wedges (for serving)

Instructions

  1. Make the lime crema first: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons lime juice, 1 teaspoon lime zest, and a pinch of salt. Set aside in the fridge.
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook for 1 minute, stirring constantly, until spices are fragrant.
  5. Pour in 4 cups chicken broth, scraping the bottom of the pot. Add fire-roasted tomatoes (with juices) and diced green chiles. Stir to combine.
  6. Bring soup to a boil, then reduce heat to low and simmer for 10 minutes.
  7. Stir in 3 cups shredded cooked chicken and heat through for about 2 minutes.
  8. Reduce heat to low. In a small bowl, whisk together 1 cup heavy cream and 1/2 cup sour cream until smooth. Slowly pour into the soup, stirring constantly.
  9. Let soup heat through for 2-3 minutes (do not boil). Season with salt and pepper to taste.
  10. Serve immediately, drizzled with lime crema and topped with cilantro, tortilla chips, cheese, avocado, and lime wedges.

Notes

For best texture, use full-fat sour cream and cream. Do not let soup boil after adding cream to prevent curdling. Rotisserie chicken is recommended for convenience. Lime crema is best made fresh.

Nutrition

Keywords: chicken enchilada soup, creamy soup, quick dinner, weeknight meal, lime crema, Mexican soup

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