Shelly's Recipe

Enchilada Pasta Soup

Category: Soups

Makes 6 servings

Soup

5 1/2 cups Chicken Broth (from two 32-oz. cartons)
2 (14.75-oz.) cans Cream Style Sweet Corn
2 (10-oz.) cans Red Enchilada Sauce
1 (4.5-oz.) can Chopped Green Chiles
1 (10-oz.) can 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
Garnish, if desired

1 medium onion, chopped
12 oz. (3 cups) shredded Colby-Monterrey Jack cheese blend

In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chilies; 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 and cheese.