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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Enchilada Pasta Soup |
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Serves: 6 Print this RecipeBarbara Catlin Craven - Kerrville, Texas Bake-Off® Contest 40, 2002 Here's the perfect recipe and it takes only 20 minutes from start to finish! All the ingredients can be on your pantry shelf ready and waiting, so you don't even have to make a special trip to the grocery store. Add some shredded cheese and chopped onion, if you like, but it's just as delicious if you don't have them on hand. 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 chilies 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 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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