Chicken Enchilada Pasta Soup

Total Time
20mins
Prep 0 mins
Cook 20 mins

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

Ingredients Nutrition

  • Soup

  • 5 14 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) canchopped green chilies
  • 1 (10 ounce) canchunk white and dark chicken meat, in water, undrained (I use leftover cooked white and dark chicken meat)
  • 1 (5 ounce) packageuncooked vermicelli, broken into pieces (fideo vermicelli recommended)
  • 1 12 teaspoons cumin
  • 12 teaspoon salt
  • 12 teaspoon onion powder
  • 12 teaspoon dried oregano leaves, crushed
  • Garnish

  • 1 medium onion, chopped
  • 12 ounces shredded colby-monterey jack cheese

Directions

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

5 5

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*