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ZZ Enchilada Soup


From: Pillsbury

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Rate this recipe 4.5/5 (22 Votes)
ZZ Enchilada Soup 1 Picture


  • 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


Preparation time 20mins
Cooking time 30mins
Adapted from


Step 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.

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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