Enchilada Pasta Soup!


It feels like a soup weekend! Here are two great soup you can try from Pillsbury!

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 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


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.

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