Enchilada Pasta Soup

Enchilada Pasta Soup
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  1. Soup
  2. 5 1/4 cups Progresso® Chicken Broth (from two 32-oz. cartons)
  3. 2 (14.75-oz.) cans Green Giant® Cream Style Sweet Corn
  4. 2 (10-oz.) cans Old El Paso® Red Enchilada Sauce
  5. 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
  6. 1 (10-oz.) can chunk white and dark chicken in water, undrained
  7. 1 (5-oz.) pkg. uncooked vermicelli, broken into pieces
  8. 1 1/2 teaspoons cumin
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon onion powder
  11. 1/2 teaspoon dried oregano leaves, crushed
  12. Garnish, if desired
  13. 1 medium onion, chopped
  14. 12 oz. (3 cups) shredded colby-Monterey Jack cheese blend
  1. 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. 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.
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