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Ingredients
2 (32 oz) Cartons chicken broth
2 (14 3/4 oz) Cans cream style sweet corn
2 (10 oz) Cans red enchilada sauce
2 (4 1/2 oz) Cans chopped green chiles
1 (10 oz) Can chunk white and dark chicken in water, undrained
5 Ounces vermicelli, broken into pieces, uncooked
1 1/2 Teaspoons cumin
1/2 Teaspoon salt
1/2 Teaspoon onion powder
1/2 Teaspoon crushed oregano
Garnish if desired
1 Medium onion, chopped
12 Ounces Colby Monterey Jack cheese, shredded
Instructions
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.