Chicken Enchilada Pasta Soup

“This soup doesn't take long and it's delicious. It's a Pillsbury Bake Off recipe.”
READY IN:
20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.
  2. Bring to a boil over medium-high heat.
  3. Add all remaining soup ingredients; mix well.
  4. Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.
  5. Ladle soup into individual bowls.
  6. Garnish each serving with onion and cheese.

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