Best Enchilada Pasta Soup Recipes

Chicken Enchilada Pasta Soup image

Provided by CookingONTheSide

Categories Stocks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

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
1 medium onion, chopped
12 ounces shredded colby-monterey jack cheese

Steps:

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.

Nutrition Facts : Calories 554, Fat 23.1, SaturatedFat 12, Cholesterol 84.8, Sodium 1856.1, Carbohydrate 54.9, Fiber 4.1, Sugar 8.3, Protein 34.7

Enchilada Pasta Soup image

Provided by Shari Walls

Number Of Ingredients 10

3 can(s) chicken broth
2 can(s) corn, cream-style
2 10 oz. can(s) red enchilada sauce
1 sm. can(s) green chiles
1 10 oz. can(s) chunk white chicken, undrained
1 c orzo pasta, uncooked
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp oregano

Steps:

1. Combine broth, corn, enchilada sauce and chiles; mix well. Bring to a boil. Add remaining soup ingredients. Reduce heat to low; simmer 8 minutes or until pasta is tender.
2. Garnish with sour cream, co-jack cheese and crushed tortilla chips.

Enchilada Pasta Soup image

Number Of Ingredients 14

SOUP
3 (14 1/2-ounce) cans ready-to-serve chicken broth
2 (14 3/4-ounce) cans cream-style corn
2 (10-ounce) cans red enchilada sauce
1 (4 1/2-ounce) can chopped green chili
1 (10-ounce) can chunk white and dark chicken in water, undrained
1 (5-ounce) package 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 ounces (3 cups) shredded Monterey Jack-Colby cheese, blend

Steps:

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.Nutrition Per Serving: Calories 560 Protein 34g Carbohydrate 52g Fat 24g Sodium 2250mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves