Chicken Enchilada Pasta Soup
This soup doesn't take long and it's delicious. It's a pillsbury bake off recipe.
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.
Ingredients
chicken broth, cream-style sweet corn, red enchilada sauce, green chilies, dark chicken meat, vermicelli, cumin, salt, onion powder, dried oregano leaves, onion, colby-monterey jack cheese