Chicken Enchilada Pasta Soup

This soup doesn't take long and it's delicious. It's a Pillsbury Bake Off recipe.

• Ready In: 20 mins
• Serves: 6

Ingredients

• Soup

• 5 1⁄4 cups chicken broth (from two 32-oz. cartons)
• 2 (14 3/4ounce) cans  cream-style sweet corn
• 2 (10 ounce) cans  red enchilada sauce
• 1 (4 1/2ounce) 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

Directions

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.