ENCHILADA PASTA SOUP

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