Chicken Enchilada Pasta Soup

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 5 1/4 cups chicken broth (from two 32-oz. cartons)
• 2 (14 3/4 ounce) cans cream-style sweet corn
• 2 (10 ounce) cans red enchilada sauce
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (10 ounce) can chunk and dark chicken meat, in water, undrained (i use leftover cooked and dark chicken meat)
• 1 (5 ounce) package uncooked vermicelli, broken into pieces (fideo vermicelli recommended)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano leaves, crushed
• 1 medium onion, chopped
• 12 ounces shredded colby-monterey jack cheese

Recipe

• 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 all remaining soup ingredients; mix well.
• 4 reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.
• 5 ladle soup into individual bowls.
• 6 garnish each serving with onion and cheese.