Heartwarming Red and Green Enchilada Soup: Your Ultimate Weeknight Comfort Food
Red and Green Enchilada Soup is a true culinary marvel – a comforting, incredibly simple meal that brings a burst of vibrant flavor to your table in just 35 minutes! This hearty soup features tender chicken, a colorful medley of fresh vegetables, and the rich, complex flavors of authentic red and green enchilada sauces. It’s a spicy and satisfying dish, perfect for warming up on any chilly evening or for a quick, flavorful weeknight dinner.
Disclosure: This post is sponsored by Sprouts! While I was compensated, as always, all opinions and the recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
For years, my heart has held a special place for New Mexico, a state I used to visit regularly with family and friends, particularly the charming city of Santa Fe. Each trip offered a deeper dive into the rich culture and distinctive flavors of the Southwest. It was during one of these cherished journeys that I truly understood the profound magic and culinary significance of New Mexico’s beloved red and green chiles.
Being from Colorado, my affinity for green chiles was already well-established. Their bright, slightly tangy heat and robust flavor are a staple in many dishes. However, it was the vibrant, smoky, and earthy notes of red chiles that truly captivated me. They add a deep, comforting warmth that’s distinctly different yet equally compelling. On a particular visit, while dining at a renowned restaurant celebrated for its enchiladas, I was introduced to a truly iconic dish: “Christmas enchiladas.” This revelation sparked an idea that would eventually lead to this incredibly delicious Red and Green Enchilada Soup.
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Christmas enchiladas are, quite simply, enchiladas served with both red and green chile sauces, often drizzled side-by-side. This combination is a testament to New Mexico’s rich culinary tradition, where diners often hear the question, “Red or green?” and the perfect answer is “Christmas!” The two sauces, with their distinct flavor profiles – the rich, slow-burn of red chile and the bright, zesty kick of green chile – create an unparalleled symphony for the taste buds. It quickly became my absolute favorite way to enjoy enchiladas, offering a complexity of flavors that a single sauce simply couldn’t achieve. Inspired by this beloved New Mexican tradition, I decided to capture all that deliciousness and transform it into a comforting, easy-to-make soup.
If you thought you had a favorite enchilada soup recipe, prepare to be amazed. This Red and Green Enchilada Soup is truly in a league of its own. It’s designed to blow your taste buds away with its intense, multi-layered flavor, providing a culinary experience that’s both authentic and incredibly satisfying. The genius of “Christmas style” lies in the harmonious contrast, and this soup embodies that perfectly, delivering a hearty and spicy meal that’s unforgettable.
The Secret to Unforgettable Flavor: Sprouts Enchilada Sauces
All that incredible, deep flavor in this Red and Green Enchilada Soup comes from one essential place: the high-quality red AND green enchilada sauces from Sprouts! Honestly, these sauces have quickly become an indispensable staple in our pantry. Their authentic taste and robust profile make them incredibly versatile, extending far beyond just enchiladas. Of course, they are perfect for this vibrant enchilada soup, but you can also get creative and mix them into a creamy macaroni and cheese for a spicy twist, use them to elevate pulled pork or pulled chicken sandwiches, incorporate them into your taco fillings, or even blend them into casseroles for an instant flavor boost. The possibilities are truly endless, making them a must-have for any home cook looking to add a touch of Southwest flair.
Wanna know a secret that will truly shock you?
I didn’t use any additional seasoning outside of these fantastic Sprouts enchilada sauces to flavor this soup. No extra salt, no pepper, no garlic powder, no cumin – absolutely nothing beyond the sauces themselves.
SHOCKING, right?!
Typically, even when I rely on store-bought sauces, I almost always find myself adding extra spices – a pinch of salt, a dash of pepper, some garlic powder, or other staple seasonings – to maximize and perfect the flavor profile. However, with these exceptional enchilada sauces from Sprouts, such extra steps are entirely unnecessary. The carefully balanced mixture of bold chile flavor and just the right amount of heat shines through so fantastically in this soup that there’s simply no need for any additional ingredients to enhance the taste. Their quality truly speaks for itself, making this recipe a testament to the power of excellent base ingredients.
Why You’ll Love This Red and Green Enchilada Soup
This remarkable quality makes it an incredibly easy soup to prepare any night of the week. From start to finish, it comes together in just 35 minutes, making it a perfect solution for busy schedules. Most of that time is spent passively, allowing the rich flavors to meld and deepen as the soup gently simmers on the stove. This hands-off cooking approach means you can spend less time slaving over a hot stove and more time enjoying a delicious, homemade meal with your loved ones.
Beyond its speed, this Red and Green Enchilada Soup offers a satisfying heartiness that makes it a complete meal on its own. The tender shredded chicken provides ample protein, while the black beans add fiber and texture. The bell peppers and diced tomatoes contribute essential vitamins and a burst of freshness. It’s a well-rounded dish that nourishes both body and soul.
Tips for Perfecting Your Enchilada Soup
To ensure your Red and Green Enchilada Soup is nothing short of perfect, here are a few tips:
- **Shredded Chicken:** For ultimate convenience, use a rotisserie chicken or cook and shred chicken breasts ahead of time. This significantly cuts down on prep.
- **Spice Level:** If you prefer more heat, don’t deseed the jalapeño. For an even spicier kick, add a pinch of cayenne pepper or a splash of your favorite hot sauce. For milder flavor, omit the jalapeño entirely.
- **Serving Suggestions:** This soup is wonderful on its own, but it truly shines with toppings. Consider a dollop of sour cream or Greek yogurt, fresh avocado slices or guacamole, a squeeze of fresh lime juice, crushed tortilla chips for crunch, or additional chopped cilantro.
- **Make-Ahead & Storage:** This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
Variations to Try
While this recipe is perfect as is, feel free to experiment with these variations:
- **Vegetarian Option:** Skip the chicken and use vegetable broth instead of chicken broth. Add extra black beans, corn, or roasted sweet potatoes for more substance.
- **Different Proteins:** If chicken isn’t your preference, try shredded pork, ground beef, or even plant-based protein crumbles.
- **Add More Veggies:** Feel free to toss in some corn, zucchini, or spinach during the last few minutes of cooking for added nutrients and color.
- **Cheese, Please!** Besides queso fresco, a sprinkle of shredded cheddar or Monterey Jack cheese would melt beautifully into the warm soup, adding an extra layer of creaminess.
So, don’t wait! Run to your closest Sprouts Farmers Market and STOCK UP on these incredible red and green enchilada sauces already! You’re going to want to cuddle up with a bowl of this delicious, heartwarming goodness as soon as possible. It’s an easy win for dinner, delivering maximum flavor with minimal effort.
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This Recipe’s Must Haves
To make this incredible Red and Green Enchilada Soup, having the right tools can make all the difference. Here are a few essentials that will elevate your cooking experience:
- Le Creuset Enameled Cast Iron Signature 6.75QT. Round Wide Oven: A high-quality Dutch oven or soup pot is indispensable for simmering soups evenly and efficiently, allowing flavors to meld beautifully.
- Shun Classic 8-Inch Chef’s Knife: A sharp, reliable chef’s knife makes quick work of chopping onions, bell peppers, and jalapeños, ensuring consistent cuts and faster prep.
- Organic Bamboo Cutting Board: A sturdy cutting board provides a stable surface for all your chopping needs, protecting your countertops and making prep work safer and more enjoyable.
Pin this Red and Green Enchilada Soup recipe for later!
Don’t let this incredible recipe get lost! Pin it now so you can easily find it whenever you’re craving a flavorful, comforting, and quick meal. This Red and Green Enchilada Soup is truly a keeper.
Red and Green Enchilada Soup
ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 1 green bell pepper seeded and chopped
- 1 yellow bell pepper seeds 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
- Queso fresco
instructions
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Heat olive oil in a Dutch oven or large soup pot over medium heat. Add the chopped yellow onion and both green and yellow bell peppers. Cook, stirring occasionally, until the onion is soft and translucent, which should take approximately 5 minutes. This step builds the aromatic base for the soup.
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Pour in the Sprouts Red Enchilada Sauce and Sprouts Green Enchilada Sauce. Stir well to combine with the sautéed vegetables and continue to cook for an additional 5 minutes, allowing the flavors of the sauces to deepen and bloom. Then, add the can of Sprouts diced tomatoes with green chilies, the diced jalapeño (adjusting based on your desired spice level), and the drained black beans. Stir everything thoroughly to ensure all ingredients are well incorporated.
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Add the shredded cooked chicken breast and chicken broth to the pot. Stir gently to mix. Bring the soup to a gentle simmer and cook for about 10 to 15 minutes, stirring occasionally. This allows all the components to heat through, and the rich flavors to fully meld together, creating a harmonious and comforting soup.
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Once the soup has simmered and all flavors are perfectly blended, remove it from the heat. Ladle into bowls and generously top each serving with freshly chopped cilantro and crumbled queso fresco for a vibrant finish and an extra layer of flavor and texture.
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Serve warm and enjoy this incredibly easy and flavorful Red and Green Enchilada Soup! It’s perfect as a stand-alone meal or paired with a side of warm tortillas.