Chicken Enchilada Pasta Soup

Submitted by CookingONTheSide

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

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

• 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.

Reviews

[Mamas Kitchen Hope]

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*