Enchilada Pasta Soup

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  1. 3 (14 oz) cans low sodium chicken broth
  2. 2 (14.75 oz) cans cream style sweet corn
  3. 2 (10 oz) cans red enchilada sauce
  4. 1(4.5 oz) can chopped green chiles
  5. 1 (10 oz) can chunk chicken breast in water, undrained
  6. 5 oz pastina pasta
  7. 1 1/2 t cumin
  8. 1/2 t onion powder
  9. 1/2 t dried oregano leaves, crushed
  10. green onions, chopped for garnish
  11. Cheddar or Monterey Jack shreds for garnish


  1. In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.
  2. Bring to a boil over medium-high heat.
  3. Add chicken, pasta, cumin, onion powder, and oregano; mix well.
  4. Reduce heat to low; simmer 5 minutes or until pasta is tender, stirring occasionally.
  5. Ladle soup into individual bowls.
  6. Garnish each serving with onion and cheese.

Picture of Recipe

Enchilada Pasta Soup - Picture of Recipe
Serves: 6 to 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Soup/Stew/Chili
Type of Food: Soup
Ethnicity/Origin: Mexican
Key Ingredient: Chicken
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: Cinco de Mayo

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