Enchilada Pasta Soup Recipe

Enchilada Pasta Soup Recipe

  • Soup:
  • 3 (14 ounce) cans ready-to-serve chicken broth
  • 2 (14.75 ounce) cans Green Giant® Cream Style Sweet Corn
  • 2 (10 ounce) cans Old El Paso® Red Enchilada Sauce
  • 1 (4.5 ounce) can Old El Paso® Chopped Green Chiles
  • 1 (10 ounce) can chunk white and dark chicken in water, undrained
  • 1 (5 ounce) package 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
  • 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.
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