Very tasty & easy soup! My friends loved it. I only used cheese and no onions as a garnish cause I don’t like onion at all. This was BIG hit on my party dinner last weekend.

Enchilada Pasta Soup
Yields 6
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Prep Time
20 min
Prep Time
20 min
  1. 5 1/4 cups Progresso™ Chicken Broth (from two 32-oz. cartons)
  2. 2 (14.75-oz.) cans Green Giant™ Cream Style Sweet Corn
  3. 2 (10-oz.) cans Old El Paso™ Red Enchilada Sauce
  4. 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
  5. 1 (10-oz.) can chunk white and dark chicken in water, undrained
  6. 1 (5-oz.) pkg. uncooked vermicelli, broken into pieces
  7. 1 1/2 teaspoons cumin
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon onion powder
  10. 1/2 teaspoon dried oregano leaves, crushed
Garnish, if desired
  1. 1 medium onion, chopped
  2. 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.
  1. Calories 560, Total Fat 24g, Cholesterol 80mg, Sodium 2250mg, Total Carbohydrate 52g, Protein 34g, Vitamin A 25%, Vitamin C 15%, Calcium 45%, Iron 15%
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