Enchilada Pasta Soup Recipes

ONE-POT ENCHILADA PASTA

Steps:

• In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.

ENCHILADA PASTA SOUP

Steps:

• 1. Combine broth, corn, enchilada sauce and chiles; mix well. Bring to a boil. Add remaining soup ingredients. Reduce heat to low; simmer 8 minutes or until pasta is tender.
• 2. Garnish with sour cream, co-jack cheese and crushed tortilla chips.

EASY CHICKEN ENCHILADA SOUP

Steps:

• Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

CHICKEN ENCHILADA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
• Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
• Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
• Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

CHICKEN ENCHILADA PASTA SOUP

Steps:

• 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.

ENCHILADA SOUP

Steps:

• In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
• Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
• (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
• To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
• ENJOY ~V.

ENCHILADA CHICKEN SOUP

Steps:

• In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.

ONE-PAN ENCHILADA PASTA

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.
• Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
• Serve topped with desired toppings.