Enchilada Pasta Soup

By á-47

Ingredients

• 5 1/4 cups chicken broth
• 2 cans (14.75 oz) cream style sweet corn
• 2 cans (10 oz each) enchilada sauce
• 1 can (4.5 oz) chopped green chiles
• 1 can (10 oz) chunk chicken
• 5 oz. uncooked vermicelli, broken into pieces
• 1 1/2 teal cumin
• 1/2 ta. salt
• 1/2 tea. onion powder
• 1/2 tea. dried oregano leaves
• Garnish: shredded cheese, chopped onion

Preparation

Step 1

In a 4 qt. Dutch oven or saucepan, mix broth, corn, enchilada sauce and chiles. Heat to boiling over medium-high heat. Add remaining soup ingredients; mix well.

Reduce heat to low; simmer uncovered 8 minutes, stirring occasionally, until vermicelli is tender.

Ladle into bowls. Garnish with onion and cheese.