Enchilada Soup
photo by Marla Swoffer
- Ready In:
- 17mins
- Ingredients:
- 9
- Yields:
-
13 cups
ingredients
- 3 (14 1/2 ounce) cans fat-free chicken broth
- 2 (14 3/4 ounce) cans cream-style corn
- 1⁄2 red bell pepper, chopped
- 1 (12 ounce) can chicken breasts, with liquid
- 5 ounces angel hair pasta, uncooked broken into 3 pieces
- 1 1⁄2 teaspoons onion powder
- 1 1⁄2 teaspoons oregano (dried)
- 1 chopped onion (for garnish)
- shredded colby-monterey jack cheese (for garnish)
directions
- Bring the first four ingredients to a boil in a large pot.
- When boiling add all the ingredients except the garnishes.
- Reduce the heat to low and allow to simmer for 8 minutes stirring occasionally.
- Ladle into bowls, garnish and serve!
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Reviews
-
Great soup! I halved the recipe, but otherwise followed it exactly, except for leaving out the garnishes--it didn't need them (and I forgot all about the cheese). It wasn't reminiscent of enchiladas (maybe they're different here in CA), but I added some hot sauce to it at the table (I was out of green chilies) and it gave it a nice kick. I served it with sourdough rolls, but tortilla chips would have worked too. The best thing about this recipe is how quick, easy and healthy it is. Thanks for saving me $30 on the take-out we would have bought if not for your recipe (it was a very long day and I had no energy to cook).