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Enchilada Pasta Soup

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Enchilada Pasta Soup
  • Prep 20 min
  • Total 0 min
  • Ingredients 12
  • Servings 6
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Homemade soup in minutes! You CAN do it!
Updated May 30, 2008
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Barbara Craven
Kerrville, Texas

Ingredients

Soup

  • 5 1/4 cups Progresso™ Chicken Broth (from two 32-oz. cartons)
  • 2 (14.75-oz.) cans 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
Make With
Make With
Progresso Broth

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.

Nutrition Information

560 Calories, 24g Total Fat, 34g Protein, 52g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
560
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
13g
65%
Cholesterol
80mg
27%
Sodium
2250mg
94%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
16%
Sugars
16g
Protein
34g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1 Fruit; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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