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Prep 20min
Total20min
Ingredients12
Servings6
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Ingredients
Soup
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
Garnish, if desired
1
medium onion, chopped
12
oz. (3 cups) shredded colby-Monterey Jack cheese blend
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Steps
1
In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well. Bring to a boil over medium-high heat. Add all remaining soup ingredients; mix well.
2
Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally. Ladle soup into individual bowls. Garnish each serving with onion and cheese.
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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
560
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
13g
65%
Cholesterol
80mg
27%
Sodium
2250mg
94%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
16%
Sugars
16g
Protein
34g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1 Fruit; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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