Easy Chicken Enchilada Soup with Pasta

This Chicken Enchilada Soup with Pasta is so easy it can be made in just a few minutes.  It is perfect for a super busy weeknight or a last minute unplanned dinner.

Although I like spicy food next time I will have to purchase mild enchilada sauce instead of medium because it was a little too spicy for my kids.  

Enjoy!

Easy Chicken Enchilada Soup with Pasta

Ingredients:

1 Tbsp olive oil
1 Small onion, diced
6 Cups of homemade vegetable broth or chicken broth (if you use chicken do not add additional salt)
2 Cans (14.5 oz) cream style sweet corn
1 Can (10 oz) red enchilada sauce - mild (if you like it spicy make it medium)
1 Can (10 oz) Rotel tomatoes - mild (if you like it spicy make it the original Rotel)
2 Cans (4.5 oz or larger) white chicken or leftover chicken
1 Cup of broken angel hair or spaghetti noodles
1 1/2 Tsp cumin
1/2 Tsp onion powder
1/2 Tsp oregano leaves
1/2 Tsp salt (only if you use homemade vegetable broth)
Pepper to taste

Heat olive oil in a large pot.  Add onions and cook until translucent.

Add vegetable broth, corn, enchilada sauce, and Rotel.  Bring pot to a boil and then add the remaining ingredients.

Reduce heat to a simmer and cook until pasta is tender.  My pasta only took 4 minutes because of the type I was using.

Top with cheese, sour cream, slices of avocado, or jalapenos.

I served this soup with baked corn tortilla chips and a side salad.