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Enchilada Pasta Soup Recipe

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This recipe for Enchilada Pasta Soup, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cans chicken broth
2 can cream style corn
2 (10 oz) cans enchilada sauce
1 (10 oz) can chicken; undrained
5 oz uncooked vermicelli broken into pieces
1 1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon oregano

Directions:
Directions:
In saucepan, combine broth, corn, and enchilada sauce; mix well. Bring to boil over medium heat. Add all remaining ingredents; mix well.

Reduce heat to low; simmer 8 minutes or until vermicelli is tender.

Garnish each serving with chopped onion and shredded Monterey Jack cheese

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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