Post by mandie68 on Jan 20, 2013 21:23:46 GMT -5
5-1/2 cups chicken broth
2 cans (14.75 oz each) cream style sweet corn
2 cans (10 oz each) red enchilada sauce
1 can (4.5 oz) chopped green Chiles
1 can (10 oz) chunk white and dark chicken in water, undrained
5 oz uncooked vermicelli, broken into pieces
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried oregano leaves
Chopped onion, if desired
Shredded Colby-Monterey Jack cheese blend, if desired
1. In 4 quart dutch oven or saucepan, mix broth, corn, enchilada sauce and Chiles. Heat to boiling over medium-high heat. Add chicken, vermicelli, cumin, salt, onion powder and oregano; mix well.
2. Reduce heat to low; simmer uncovered 8 minutes, stirring occasionally, until vermicelli is tender. Garnish individual servings with onion and cheese.
Serves: 6
2 cans (14.75 oz each) cream style sweet corn
2 cans (10 oz each) red enchilada sauce
1 can (4.5 oz) chopped green Chiles
1 can (10 oz) chunk white and dark chicken in water, undrained
5 oz uncooked vermicelli, broken into pieces
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried oregano leaves
Chopped onion, if desired
Shredded Colby-Monterey Jack cheese blend, if desired
1. In 4 quart dutch oven or saucepan, mix broth, corn, enchilada sauce and Chiles. Heat to boiling over medium-high heat. Add chicken, vermicelli, cumin, salt, onion powder and oregano; mix well.
2. Reduce heat to low; simmer uncovered 8 minutes, stirring occasionally, until vermicelli is tender. Garnish individual servings with onion and cheese.
Serves: 6