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.