CHICKEN ENCHILADA PASTA SOUP

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Make and share this Chicken Enchilada Pasta Soup recipe from Food.com.

Provided by CookingONTheSide

Categories     Stocks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

5 1/4 cups chicken broth (from two 32-oz. cartons)
2 (14 3/4 ounce) cans cream-style sweet 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 meat, in water, undrained (I use leftover cooked white and dark chicken meat)
1 (5 ounce) package uncooked vermicelli, broken into pieces (fideo vermicelli recommended)
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried oregano leaves, crushed
1 medium onion, chopped
12 ounces shredded colby-monterey jack cheese

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 Facts : Calories 554, Fat 23.1, SaturatedFat 12, Cholesterol 84.8, Sodium 1856.1, Carbohydrate 54.9, Fiber 4.1, Sugar 8.3, Protein 34.7

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