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Enchilada Pasta Soup




Source of Recipe


Pillsbury Bake Off


Recipe Introduction


Barbara Catlin Craven
Kerrville, Texas
Finalist in the 02 Bake-Off® Contest



List of Ingredients




Soup
3 (14-oz.) cans ready-to-serve chicken broth
2 (14.75-oz.) cans Green Giant® Cream Style Sweet Corn
2 (10-oz.) cans Old El Paso® Red Enchilada Sauce
1 (4.5-oz.) can 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



Recipe



Prep Time: 20 Minutes
Preparation Directions:
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. 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.

6 servings



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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/6 of Recipe
Calories 560 Calories from Fat 220

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% DAILY VALUE
Total Fat 24 g 37 %
Saturated 13 g 65 %
Cholesterol 80 mg 27 %
Sodium 2250 mg 94 %
Total Carbohydrate 52 g 17 %
Dietary Fiber 4 g 16 %
Sugars 16 g
Protein 34 g

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Vitamin A 25 % Vitamin C 15 %
Calcium 45 % Iron 15 %

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DIETARY EXCHANGES: 2 1/2 Starch, 1 Fruit, 4 Lean Meat, 2 Fat
OR 3 1/2 Carbohydrate, 4 Lean Meat, 2 Fat

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