Enchilada Soup

• 3 (14 1/2 ounce) cans fat-free chicken broth
• 2 (14 3/4 ounce) cans cream-style corn
• 12 red bell pepper, chopped
• 1 (12 ounce) can chicken breasts, with liquid
• 5 ounces angel hair pasta, uncooked broken into 3 pieces
• 1 12 teaspoons onion powder
• 1 12 teaspoons oregano (dried)
• 1 chopped onion (for garnish)
• shredded colby-monterey jack cheese (for garnish)

1. Bring the first four ingredients to a boil in a large pot.
2. When boiling add all the ingredients except the garnishes.
3. Reduce the heat to low and allow to simmer for 8 minutes stirring occasionally.
4. Ladle into bowls, garnish and serve!

chicken broth, creamstyle, red bell pepper, chicken breasts, hair pasta, onion powder, oregano, onion, colbymonterey

Taken from www.food.com/recipe/enchilada-soup-34963 (may not work)