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Enchilada Pasta Soup

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Enchilada Pasta Soup
  • Prep Time 20 min
  • Total Time 0 min
  • Servings 6
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Homemade soup in minutes! You CAN do it!

Ingredients

Soup

5 1/4
cups Progresso™ Chicken Broth (from two 32-oz. cartons)
2
(14.75-oz.) cans cream style sweet corn
2
(10-oz.) cans Old El Paso™ Red Enchilada Sauce
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
(10-oz.) can chunk white and dark chicken in water, undrained
1
(5-oz.) pkg. uncooked vermicelli, broken into pieces
1 1/2
teaspoons cumin
1/2
teaspoon salt
1/2
teaspoon onion powder
1/2
teaspoon dried oregano leaves, crushed

Garnish, if desired

1
medium onion, chopped
12
oz. (3 cups) shredded colby-Monterey Jack cheese blend

Directions

  • 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 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
560
(
Calories from Fat
220
)
Daily Value
Total Fat
24g
37%
(
Saturated Fat
13g
65%
)
Cholesterol
80mg
27%
Sodium
2250mg
94%
Total Carbohydrate
52g
17%
(
Dietary Fiber
4g
16%
,
Sugars
16g
)
Protein
34g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1 Fruit; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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