Chicken Enchilada Pasta Soup

• 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

1. In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.
2. Bring to a boil over medium-high heat.
3. Add all remaining soup ingredients; mix well.
4. Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.
5. Ladle soup into individual bowls.
6. Garnish each serving with onion and cheese.

chicken broth, creamstyle, red enchilada sauce, green chilies, chicken meat, vermicelli, cumin, salt, onion powder, oregano, onion, colbymonterey

Taken from www.food.com/recipe/chicken-enchilada-pasta-soup-332708 (may not work)