Monday, March 3, 2008

Enchilada Pasta Soup

3 (14 ounce) cans 99% fat free chicken broth
2 (14.75 ounce) cans cream style corn
2 (10 ounce) cans enchilada sauce
1 (4.5 ounce) can chopped green chiles
1 (5 ounce) package uncooked vermicelli, broken into pieces
1 (10 ounce) can chunk white chicken, in water, undrained
1 1/2 t cumin
1/2 t salt
1/2 t onion powder
1/2 t dried oregano

1 medium onion, chopped
3 cups shredded Colby- jack cheese blend

In 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.

Tomorrow's Daily Special: Pesto Feta Mini Pizzas