Enchilada Pasta Soup

By lkalemba

Ingredients

• 5 1/4 cups Progresso® Chicken Broth (from two 32-oz. cartons)
• 2 (14.75-oz.) cans Green Giant® Cream Style Sweet Corn
• 2 (10 oz.) can Mexicorn
• 1 (14.75 oz.) can black beans
• 2 (10-oz.) cans Old El Paso® Red Enchilada Sauce
• 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
• 2 (10-oz.) cans chunk white and dark chicken in water, undrained
• 1 (5-oz.) pkg. uncooked vermicelli, broken into pieces
• 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 oz. (3 cups) shredded Colby-Monterey Jack cheese blend
• Cilantro to garnish
• Crushed tortilla chips for garnish

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

In Dutch oven or large saucepan, combine broth, corn, beans, 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, cilantro and cheese. Crumble and add tortilla chips if desired.