ZZ Enchilada Soup

From: Pillsbury

Photo by Susan J.
Adapted from pillsbury.com

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • 5 1/4

    cups Progresso® Chicken Broth (from two 32-oz. cartons)

  • 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

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon onion powder

Directions

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.

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