Enchilada Soup

Name: Enchilada Soup
Ingredients: 3 (14 1/2 ounce) cans fat-free chicken broth; 2 (14 3/4 ounce) cans cream-style corn; 12 red bell pepper, chopped; 1 (12 ounce) can chicken breasts, with liquid; 5 ounces angel hair pasta, uncooked broken into 3 pieces; 1 12 teaspoons onion powder; 1 12 teaspoons oregano (dried); 1 chopped onion (for garnish); shredded colby-monterey jack cheese (for garnish)

9 ingredients

4 steps

Ingredients

3 (14 1/2 ounce) cans fat-free chicken broth
2 (14 3/4 ounce) cans cream-style corn
12 red bell pepper, chopped
1 (12 ounce) can chicken breasts, with liquid
5 ounces angel hair pasta, uncooked broken into 3 pieces
1 12 teaspoons onion powder
1 12 teaspoons oregano (dried)
1 chopped onion (for garnish)
shredded colby-monterey jack cheese (for garnish)

Directions

1

Bring the first four ingredients to a boil in a large pot.
2

When boiling add all the ingredients except the garnishes.
3

Reduce the heat to low and allow to simmer for 8 minutes stirring occasionally.
4

Ladle into bowls, garnish and serve!