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. Serving Size: 1/6 of Recipe
  2. Calories 560, Total Fat 24g, Cholesterol 80mg, Sodium 2250mg, Total Carbohydrate 52g, Protein 34g, Vitamin A 25%, Vitamin C 15%, Calcium 45%, Iron 15%
  3. Percent Daily Values are based on a 2,000 calorie diet.
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