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Barbara Craven
Kerrville, Texas
Homemade soup in minutes! You CAN do it!
Enchilada Pasta Soup
- Prep Time 20 min
- Total 20 min
- Ingredients 12
- Servings 6
Ingredients
Soup
- 5 1/4 cups Progresso™ Chicken Broth (from two 32-oz. cartons)
- 2 (14.75-oz.) cans cream style sweet corn
- 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 (10-oz.) can chunk white and dark chicken in water, undrained
- 1 (5-oz.) pkg. 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 oz. (3 cups) shredded colby-Monterey Jack cheese blend
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2Reduce 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
560
Calories
24g
Total Fat
34g
Protein
52g
Total Carbohydrate
16g
Sugars
Nutrition Facts
Serving Size: 1/6 of Recipe
- Calories
- 560
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 13g
- 65%
- Cholesterol
- 80mg
- 27%
- Sodium
- 2250mg
- 94%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 16g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 15%
- 15%
- Calcium
- 45%
- 45%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 1 Fruit; 4 Lean Meat; 2 Fat;
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