Enchilada Pasta Soup
INGREDIENTS
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Soup
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5 1/4
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cups Progresso® Chicken Broth (from two 32-oz. cartons)
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2
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(14.75-oz.) cans Green Giant® Cream Style Sweet Corn
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2
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(10-oz.) cans Old El Paso® Red Enchilada Sauce
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1
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(4.5-oz.) can Old El Paso® Chopped Green Chiles
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1
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(10-oz.) can chunk white and dark chicken in water, undrained
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1
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(5-oz.) pkg. uncooked vermicelli, broken into pieces
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1 1/2
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teaspoons cumin
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1/2
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teaspoon salt
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1/2
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teaspoon onion powder
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1/2
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teaspoon dried oregano leaves, crushed
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Garnish, if desired
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1
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medium onion, chopped
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12
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oz. (3 cups) shredded colby-Monterey Jack cheese blend
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