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Bake-Off® Contest 40, 2002
Kerrville, Texas

Enchilada Pasta Soup

Homemade soup in minutes! You CAN do it!

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  • prep time 20 min
  • total time
  • ingredients 12
  • servings 6
 

Ingredients

Soup

5 1/4
cups Progresso® Chicken Broth (from two 32-oz. cartons)
2
(14.75-oz.) cans Green Giant® Cream Style Sweet Corn
2
(10-oz.) cans Old El Paso® Red Enchilada Sauce
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
1
(10-oz.) can chunk white and dark chicken in water, undrained
1
(5-oz.) pkg. uncooked vermicelli, broken into pieces
1 1/2
teaspoons cumin
1/2
teaspoon salt
1/2
teaspoon onion powder
1/2
teaspoon dried oregano leaves, crushed

Garnish, if desired

1
medium onion, chopped
12
oz. (3 cups) shredded colby-Monterey Jack cheese blend

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well. Bring to a boil over medium-high heat. Add all remaining soup ingredients; mix well.
  • 2 Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally. Ladle soup into individual bowls. Garnish each serving with onion and cheese.
  • 1 In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well. Bring to a boil over medium-high heat. Add all remaining soup ingredients; mix well.
  • 2 Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally. Ladle soup into individual bowls. Garnish each serving with onion and cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
560
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
13g,
13%
),
Cholesterol
80mg
80%;
Sodium
2250mg
2250%;
Total Carbohydrate
52g
52%
(Dietary Fiber
4g
4%
  Sugars
16g
16%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
15%;
Calcium
45%;
Iron
15%;
Exchanges:
2 1/2 Starch; 1 Fruit; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.