Serves: 6
Total Calories: 2,289
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.
Nutrition Per Serving: Calories 560 Protein 34g Carbohydrate 52g Fat 24g Sodium 2250mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Enchilada Pasta Soup recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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