Enchilada Pasta Soup Recipe - Pillsbury.com

Ingredients

• 5 1/4 cups Progresso™ Chicken Broth (from two 32-oz. cartons)
• 2 (14.75-oz.) cans cream style sweet corn
• 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 (10-oz.) can chunk white and dark chicken in water, undrained
• 1 (5-oz.) pkg. uncooked vermicelli, broken into pieces
• 1 1/2 teaspoons cumin
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano leaves, crushed
• 1 medium onion, chopped
• 12 oz. (3 cups) shredded colby-Monterey Jack cheese blend