3 (14 1\/2-ounce) cans fat-free chicken broth
\n2 (14.75-ounce) cans cream-style corn
\n2 (10-ounce) cans enchilada sauce
\n1 (4.5-ounce) can chopped green chilies
\n1 (10- to 12-ounce) can chicken breast with liquid
\n5 ounces vermicelli or angel hair pasta, broken into 3 pieces
\n1 1\/2 tsp. cumin
\n1\/2 tsp. each onion powder and dried oregano
\n1 medium chopped onion for garnish
\nShredded Colby-Monterey Jack cheese blend for garnish<\/p>\n
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.<\/p>\n
Yield: 13 servings
\nCalories: 162
\nFat: 2g
\nFIber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n