As the days grow colder and evenings become cozier, nothing hits the spot quite like a warm, hearty bowl of soup. If you’re looking for a recipe that combines rich, bold flavors with the comfort of a classic soup, then this Spicy Red Enchiladas Chicken Soup is exactly what you need. Bursting with the savory taste of red enchiladas sauce, the tangy depth of salsa roja, and tender shredded chicken, this dish is sure to become a household favorite.

Why You’ll Love This Soup

Not only is this soup packed with robust Mexican-inspired flavors, but it’s also easy to make and versatile. Whether you prefer using a slow cooker, stovetop, or Instant Pot, this recipe adapts to your kitchen setup. With simple ingredients and straightforward steps, you’ll have a meal that feels like a warm hug in no time.

Ingredients You’ll Need:

1 pound chicken tenderloin, cooked and shredded
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
2 cups red enchiladas sauce
1 cup salsa roja
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1 avocado, diced for garnish
1/4 cup chopped cilantro, for garnish
Tortilla strips, for garnish

Step-by-Step Instructions:

Sauté the Base: Start by heating the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent, releasing its aromatic flavors.
Combine Sauces: Stir in the red enchiladas sauce and salsa roja, ensuring they mix well with the sautéed onion and garlic for a vibrant, flavorful base.
Add the Broth and Seasonings: Pour in the chicken broth and add the ground cumin, chili powder, smoked paprika, salt, and pepper. Bring this mixture to a gentle simmer.
Incorporate the Chicken: Add the shredded chicken to the soup, allowing it to simmer for 10-15 minutes. This step ensures that the flavors meld together, making each bite richly satisfying.
Melt the Cheese: Reduce the heat to low and stir in the shredded Monterey Jack cheese until it’s fully melted and incorporated into the soup, adding a creamy, velvety texture.
Blend in Sour Cream: Remove the pot from heat and stir in the sour cream for added creaminess and a hint of tang.
Serve and Garnish: Ladle the soup into bowls and top each with diced avocado, chopped cilantro, and tortilla strips for a perfect blend of texture and freshness.

Tips for Customization

Heat Level: Adjust the spice by varying the amount of chili powder or adding sliced jalapeños.
Cheese Options: Swap Monterey Jack for cheddar or pepper jack for a different flavor profile.
Toppings: Crumbled queso fresco or a dollop of guacamole can take this soup to the next level.

Final Thoughts

The Spicy Red Enchiladas Chicken Soup is more than just a dish—it’s a bowl of warmth, comfort, and flavor that brings people together. Whether you’re serving it at a family dinner or enjoying a quiet night in, this soup is sure to become a go-to recipe.

Spicy Red Enchiladas Chicken Soup

Author: Alice

Print Recipe

Description

Indulge in a warm and comforting bowl of Spicy Red Enchiladas Chicken Soup. This dish features a rich and creamy broth made with red enchiladas sauce, tangy salsa roja, a blend of melted cheeses, and tender shredded chicken. Perfect for cozy evenings, it’s incredibly easy to prepare in your slow cooker, on the stovetop, or in an Instant Pot. Savor the bold flavors and let this soup become a household favorite!

Ingredients

– 1 pound chicken tenderloin, cooked and shredded
– 1 tablespoon vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups red enchiladas sauce
– 1 cup salsa roja
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1 avocado, diced for garnish
– 1/4 cup chopped cilantro for garnish
– Tortilla strips for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, saut ing until the onion becomes translucent.
2. Stir in the red enchiladas sauce and salsa roja, mixing well with the onion and garlic.
3. Pour in the chicken broth and add ground cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer.
4. Add the shredded chicken tenderloin to the soup and allow it to cook for 10-15 minutes, letting the flavors meld together.
5. Reduce the heat to low and stir in the shredded Monterey Jack cheese until fully melted and incorporated into the soup.
6. Remove the pot from heat and blend in the sour cream, mixing until the soup is smooth and creamy.
7. Ladle the soup into bowls and top each with diced avocado, chopped cilantro, and tortilla strips.
8. Serve hot and enjoy the comforting flavors.

0 Shares