Chicken Enchilada Pasta Soup

READY IN: 20mins
SERVES: 6
UNITS: US

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) 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 12
    teaspoons cumin
  • 12
    teaspoon salt
  • 12
    teaspoon onion powder
  • 12
    teaspoon dried oregano leaves, crushed
  • Garnish
  • 1
    medium onion, chopped
  • 12
Advertisement

DIRECTIONS

  • 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.
  • 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.
Advertisement