Enchilada Pasta Soup

Homemade soup in minutes! You CAN do it!

  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved