Enchilada Pasta Soup

Homemade soup in minutes! You CAN do it! ...MORE+ LESS-

Bake-Off® Contest 40, 2002

Kerrville, Texas

Soup

5 1/4

cups Progresso™ Chicken Broth (from two 32-oz. cartons)

(14.75-oz.) cans cream style sweet corn

(10-oz.) cans Old El Paso™ Red Enchilada Sauce

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

(10-oz.) can chunk white and dark chicken in water, undrained

(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

medium onion, chopped

oz. (3 cups) shredded colby-Monterey Jack cheese blend

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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.