Enchilada Pasta Soup

Enchilada Pasta Soup
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Ingredients
  1. Soup
  2. 5 1/4
  3. cups Progresso® Chicken Broth (from two 32-oz. cartons)
  4. 2
  5. (14.75-oz.) cans Green Giant® Cream Style Sweet Corn
  6. 2
  7. (10-oz.) cans Old El Paso® Red Enchilada Sauce
  8. 1
  9. (4.5-oz.) can Old El Paso® Chopped Green Chiles
  10. 1
  11. (10-oz.) can chunk white and dark chicken in water, undrained
  12. 1
  13. (5-oz.) pkg. uncooked vermicelli, broken into pieces
  14. 1 1/2
  15. teaspoons cumin
  16. 1/2
  17. teaspoon salt
  18. 1/2
  19. teaspoon onion powder
  20. 1/2
  21. teaspoon dried oregano leaves, crushed
  22. Garnish, if desired
  23. 1
  24. medium onion, chopped
  25. 12
  26. oz. (3 cups) shredded colby-Monterey Jack cheese blend
Instructions
  1. 1 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.
  2. 2 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.
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