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    You are in: Home / Recipes / Chicken Enchilada Pasta Soup Recipe
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    Chicken Enchilada Pasta Soup

    1/4 Photos of Chicken Enchilada Pasta Soup

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Lainey6605's Note:

    This soup doesn't take long and it's delicious. It's a Pillsbury Bake Off recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Soup

    • 5 1/4 cups chicken broth (from two 32-oz. cartons)
    • 2 (14 3/4 ounce) cans cream-style sweet corn
    • 2 (10 ounce) cans red enchilada sauce
    • 1 (4 1/2 ounce) can chopped green chilies
    • 1 (10 ounce) can chunk white and dark chicken meat, in water, undrained (I use leftover cooked white and dark chicken meat)
    • 1 (5 ounce) package uncooked vermicelli, broken into pieces (fideo vermicelli recommended)
    • 1 1/2 teaspoons cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried oregano leaves, crushed

    Garnish

    Directions:

    1. 1
      In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.
    2. 2
      Bring to a boil over medium-high heat.
    3. 3
      Add all remaining soup ingredients; mix well.
    4. 4
      Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.
    5. 5
      Ladle soup into individual bowls.
    6. 6
      Garnish each serving with onion and cheese.

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    Ratings & Reviews:

    • on November 11, 2008

      55

      Very fast and very easy soup! I used homemade chicken stock that I de-fatted and had previously frozen for future use. Worked perfect here but I am sure you could also use store bought broth or stock with great results as well. I love the fact that I could use some leftover chicken as I always seem to have that now that we are an empty nest! The other items are pantry staples in my home (Texas) which made this a snap! Thanks for a great recipe that was flavorful but not over spicy. Made for *My Three Chefs*

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Enchilada Pasta Soup

    Serving Size: 1 (616 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 554.0
     
    Calories from Fat 207
    37%
    Total Fat 23.0 g
    35%
    Saturated Fat 12.0 g
    60%
    Cholesterol 84.7 mg
    28%
    Sodium 1856.1 mg
    77%
    Total Carbohydrate 54.9 g
    18%
    Dietary Fiber 4.0 g
    16%
    Sugars 8.3 g
    33%
    Protein 34.6 g
    69%

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