• Note: You can make these at the same time to reduce cook time. They are both pretty easy!

Making Red Enchilada Soup

• In a large pot over medium heat, add olive oil, onions, garlic, and cook for a few minutes until softened. Then add spices and diced tomato with the liquid. Continue to cook for a few minutes.
• Add Red enchilada sauce and remove from heat. Let cool briefly and then add to blender. Blend until smooth. Return to pot and add chicken stock. Use chicken stock to wash out the blender.
• Bring soup to a slight simmer and add shredded chicken. Keep warm until serving.

Making Green Enchilada Soup

• In a large pot, add olive oil, onions, garlic and season with a pinch of salt and pepper. Cook for a few minutes until aromatics soften. Add green chiles and green enchilada sauce. Remove from heat.
• Add cilantro and blend until smooth. Return to pot and bring to a simmer. Add chicken stock, using chicken stock to rinse out blender. Once simmering, add shredded chicken and corn. Keep warm until serving.

Serving the Christmas Soup:

• To serve this fun soup, ladle some of the red soup in a deep bowl and then add green soup to one side of the bowl to keep them separate.
• Top soup with your favorite toppings like corn strips, avocado, cilantro, crema or sour cream, diced onion, and any other soup toppings you like.
• Leftover soup can be stored separately (or you can mix them) for 4-5 days in the fridge and reheated in the microwave or on the stove over low heat.