3 (14 1/2-ounce) cans 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 chilies
1 (10- to 12-ounce) can chicken breast with liquid
5 ounces vermicelli or angel hair pasta, broken into 3 pieces
1 1/2 tsp. cumin
1/2 tsp. each onion powder and dried oregano
1 medium chopped onion for garnish
Shredded Colby-Monterey Jack cheese blend for garnish

In a large pot, combine broth, corn, enchilada sauce and chilies; mix well. Bring to a boil over medium-high heat. Add chicken, vermicelli, cumin, onion powder and oregano; mix well. Reduce heat to low; simmer 8 minutes or until vermicelli is tender; stir occasionally. Ladle into bowls and garnish as desired.

Yield: 13 servings
Calories: 162
Fat: 2g
FIber: 3g