Chicken and Pasta Soup

By Mimimidge

Newspaper

Ingredients

• 3 cans chicken broth
• 2 cans cream style corn
• 2 cans enchilada sauce
• 1 can chopped green chiles
• 1 can chicken breast with liquid
• 5 oz. angel hair pasta or vermicelli broken in thirds.
• 1 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• 1/2 tsp. dried oregano
• Shredded cheese

Preparation

Step 1

In a large pot, bring broth, corn, enchilada sauce and green chiles to boil over medium heat.
Add chicken, pasta and spices mix well.
Reduce heat to low and simmer stirring occassionaly until pasta is tender.
Laddle into bowls and top with cheese.