Enchilada Pasta Soup


Serves: 6
Total Calories: 2,289

Ingredients

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

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.

Nutrition Per Serving: Calories 560 Protein 34g Carbohydrate 52g Fat 24g Sodium 2250mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 2,289
Calories from Fat: 295

This Enchilada Pasta Soup recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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