Ultimate Red and Green Enchilada Soup: Your 35-Minute Flavor Fiesta!
Red and Green Enchilada Soup is more than just a meal; it’s a comforting, ridiculously simple culinary masterpiece that graces your table in a mere 35 minutes! This vibrant soup is packed with tender chicken, a colorful array of hearty vegetables, and the unparalleled depth of flavor from both red and green enchilada sauces. Prepare for a spicy, soul-warming experience that will transform your weeknight dinners into a lively fiesta.
Disclosure: This post is proudly sponsored by Sprouts! While I was compensated for this collaboration, as always, all opinions and the delicious recipe shared are entirely my own. Thank you for supporting the brands that make Cake ‘n Knife possible!
A Taste of New Mexico: The Inspiration Behind the Soup
While it’s been a little while since my last visit, there was a magical period when I found myself drawn to New Mexico, specifically Santa Fe, every couple of years with dear family and friends. These trips weren’t just vacations; they were culinary pilgrimages that deepened my appreciation for regional American cuisine.
It was during one of these unforgettable journeys to the Land of Enchantment that I truly unlocked the magic and profound love New Mexicans hold for their red and green chiles. Growing up in Colorado, green chiles already held a special place in my heart – their earthy, smoky heat is simply irresistible. However, the rich, slightly sweet, and robust flavor of red chiles had always captivated me in a different way. The two, when combined, create a symphony of flavors that is truly unique.
My pivotal moment arrived when I visited a renowned Santa Fe restaurant, celebrated for its authentic enchiladas. It was there I was introduced to what locals affectionately call “Christmas enchiladas.” This revelation changed my perspective on Mexican cuisine forever. The concept was simple yet brilliant, and it immediately sparked an idea: why not translate this incredible flavor profile into a comforting soup?
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For those unfamiliar, “Christmas enchiladas” are quite simply enchiladas generously topped with both vibrant red and piquant green chile sauces. This ingenious pairing offers an incredible variety of flavors in every single bite – you get the deep, mellow heat of the red alongside the bright, tangy zest of the green. It has become my absolute favorite way to savor enchiladas. And now, I’ve managed to capture all that delicious complexity and comforting warmth, transforming it into this spectacular Red and Green Enchilada Soup!
If you thought you had a go-to enchilada soup recipe, prepare to be amazed. This soup is designed to ignite your taste buds and redefine your expectations with its intensely layered and perfectly balanced flavor. It’s not just a meal; it’s an experience.
The Secret Ingredient: Sprouts Red and Green Enchilada Sauces
The secret to achieving such an explosive, authentic flavor profile in this soup lies in one crucial component: the exceptional Red AND Green Enchilada Sauces from Sprouts! These aren’t just any store-bought sauces; they have rapidly become a cherished staple in our pantry, and for very good reason.
The beauty of Sprouts’ enchilada sauces extends far beyond traditional enchiladas. Their robust, well-rounded flavors make them incredibly versatile. Of course, they are perfect for this enchilada soup, but don’t stop there! Imagine stirring a touch of the red sauce into your next batch of macaroni and cheese for a spicy kick, or mixing the green sauce into pulled pork or chicken for unparalleled taco fillings. You can even use them as a base for chili, a marinade for grilled meats, or to elevate scrambled eggs. The possibilities are truly endless, transforming ordinary dishes into extraordinary meals with minimal effort.
Want to know a little secret about this particular recipe?
I didn’t use any additional seasoning outside of these incredible sauces to flavor this soup…
SHOCKING, right?!
Typically, even when I rely on store-bought sauces, I find myself reaching for a dash of salt, a grind of pepper, some garlic powder, or other pantry staple seasonings to elevate and maximize the flavor. However, with these potent enchilada sauces from Sprouts, such enhancements are simply unnecessary. The expertly blended mixture of bold chile flavor and perfect heat shines through so fantastically in this soup that adding anything else would frankly be superfluous. They truly deliver a complete flavor profile, allowing you to create a deeply satisfying meal without fussing over a dozen different spices.
Why This Red and Green Enchilada Soup Will Be Your New Favorite
Beyond its incredible flavor, this Red and Green Enchilada Soup offers unparalleled convenience, making it the ideal meal for any night of the week. In today’s busy world, finding a recipe that is both delicious and quick is a true gem. This soup comes together in an impressive 35 minutes from start to finish. The best part? Most of that time is hands-off, simply allowing the rich, complex flavors to meld and deepen as the soup simmers gently on your stovetop. This means less time cooking and more time enjoying a hearty, homemade meal with your loved ones.
It’s a wholesome option, packed with protein from the chicken and fiber from the black beans, all complemented by a medley of fresh vegetables. This soup isn’t just fast; it’s a balanced and satisfying dish that truly delivers on taste without demanding hours in the kitchen.
Customizing Your Enchilada Soup: Tips & Variations
One of the many joys of making soup is the freedom to customize it to your personal preferences and what you have on hand. This Red and Green Enchilada Soup is incredibly adaptable, allowing you to experiment with different ingredients and adjust the flavors to your liking. Here are some ideas to make this recipe uniquely yours:
Make It Your Own: Protein and Vegetable Swaps
- Protein Power-Ups: While shredded cooked chicken breast is fantastic, feel free to substitute it with ground beef, ground turkey, or even shredded pork. For a vegetarian option, simply omit the chicken and add an extra can of black beans, pinto beans, or corn. Cooked lentils or crumbled plant-based meat substitutes would also work wonderfully.
- Vibrant Veggies: Don’t limit yourself to bell peppers! This soup welcomes other vegetables. Consider adding a cup of frozen corn kernels, diced zucchini, chopped carrots, or even some spinach in the last few minutes of cooking for an extra boost of nutrients and color.
Adjusting the Heat: Spice Level Control
- Turn Up the Heat: If you love a fiery kick, leave some of the seeds in your jalapeño, or add an extra one. A pinch of cayenne pepper or a dash of your favorite hot sauce at the end will also do the trick.
- Mellow It Out: For a milder soup, remove all seeds and membranes from the jalapeño, or omit it entirely. You can also add a swirl of sour cream or a dollop of plain Greek yogurt to each bowl to temper the spice.
The Perfect Toppings: Elevate Every Bowl
Toppings are not just an afterthought; they’re essential for adding texture, freshness, and another layer of flavor to your enchilada soup. Don’t skip them! Beyond fresh cilantro and queso fresco, consider these delicious additions:
- Creaminess: A dollop of sour cream or Greek yogurt provides a cool contrast to the warmth of the soup.
- Crunch: Crushed tortilla chips, crispy tortilla strips, or even a sprinkle of toasted pumpkin seeds (pepitas) add a delightful textural element.
- Freshness: Diced avocado, a squeeze of fresh lime juice, or finely chopped green onions bring brightness and a refreshing zest.
- Cheesiness: Shredded cheddar, Monterey Jack, or a Mexican blend cheese will melt beautifully into the hot soup.
Meal Prep and Storage Solutions
- Make Ahead: This soup is fantastic for meal prepping! You can prepare it entirely ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and become even more pronounced the next day.
- Freezing: For longer storage, this soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
- Serving Suggestions: While this soup is hearty enough to be a meal on its own, it also pairs wonderfully with a side of warm cornbread, a simple green salad, or a basket of fresh tortillas.
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This Recipe’s Must Haves
- Le Creuset Enameled Cast Iron Signature 6.75QT. Round Wide Oven
- Shun Classic 8-Inch Chef’s Knife
- Organic Bamboo Cutting Board
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Red and Green Enchilada Soup
10 minutes
25 minutes
35 minutes
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 1 green bell pepper seeded and chopped
- 1 yellow bell pepper seeded and chopped
- 10 oz Sprouts Red Enchilada Sauce
- 5 oz Sprouts Green Enchilada Sauce
- 1 10 oz can Sprouts diced tomatoes with green chilies
- 1 jalapeño seeded and diced
- 1 cup canned seasoned black beans drained
- 2 cups shredded cooked chicken breast
- 1 1/4 cups chicken broth
- Fresh cilantro chopped, for garnish
- Queso fresco crumbled, for garnish
Instructions
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Heat olive oil in a large Dutch oven or a sturdy soup pot over medium heat. Add the chopped yellow onion, green bell pepper, and yellow bell pepper. Sauté until the onion becomes soft and translucent, which typically takes about 5 minutes, stirring occasionally.
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Pour in the Sprouts Red Enchilada Sauce and Sprouts Green Enchilada Sauce. Stir well to combine the sauces with the sautéed vegetables and let them cook for 5 minutes, allowing the flavors to meld beautifully. Next, add the can of diced tomatoes with green chilies, the diced jalapeño (adjusting seeds for desired heat), and the drained black beans. Stir thoroughly to incorporate all ingredients.
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Stir in the shredded cooked chicken breast and the chicken broth. Bring the soup to a gentle simmer and let it cook for approximately 10 to 15 minutes, stirring occasionally. This allows all the ingredients to heat through and the flavors to deepen even further, creating a truly rich and harmonious soup.
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Once simmering is complete, remove the pot from the heat. Ladle the hot soup into bowls and generously top each serving with freshly chopped cilantro and crumbled queso fresco. These garnishes add a wonderful fresh, herby note and a creamy, salty finish that perfectly complements the robust flavors of the soup.
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Serve warm and enjoy your homemade, comforting Red and Green Enchilada Soup!
Main Dish