Chicken Enchilada Pasta Soup - cooking recipe

Ingredients

Soup
5 1/4 cups chicken broth (from two 32-oz. cartons)
2 (14 3/4 ounce) cans cream-style sweet corn
2 (10 ounce) cans red enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1 (10 ounce) can chunk white and dark chicken meat, in water, undrained (I use leftover cooked white and dark chicken meat)
1 (5 ounce) package uncooked vermicelli, broken into pieces (fideo vermicelli recommended)
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried oregano leaves, crushed
Garnish
1 medium onion, chopped
12 ounces shredded colby-monterey jack cheese

Preparation

In Dutch oven or large saucepan, combine broth, corn, 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 and cheese.