Red and Green Enchilada Soup
A play on Christmas Enchiladas, the mixture of red and green enchilada sauces in this soup is flavorful, spicy, and hearty. It’s the perfect easy meal to throw together any weeknight!
Print
Pin
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
- Heat olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell peppers and cook until the onion is soft and translucent, approximately 5 minutes.
- Add the red and green enchilada sauces; cook for 5 minutes. Add the diced tomatoes, jalapeño, and black beans. Stir to combine.
- Add the chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally.
- Remove from heat and top with freshly chopped cilantro and queso fresco.
- Serve warm.