Enchilada Pasta Soup

Homemade soup in minutes! You CAN do it!

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Servings 6

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( 118 ) Ratings

118 Ratings

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2265287a-6ac2-4df0-8e0e-1b55540c587a

Bake-Off® Contest 40, 2002

Barbara Catlin Craven

Kerrville, Texas

ingredients 12
Prep Time 20 min
Total Time 0 min

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

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Directions

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.