Ingredients
5 1/4
cups Progresso™ Chicken Broth (from two 32-oz. cartons)
2
(14.75-oz.) cans cream style sweet corn
2
cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1
(4.5-oz.) can Old El Paso™ 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
1
medium onion, chopped
12
oz. (3 cups) shredded colby-Monterey Jack cheese blend
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.
