Enchilada Pasta Soup

(97)
  21 reviews
  • 20 min prep time
  • total time
  • 12 ingredients
  • 6 servings

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

Directions

  1. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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