This recipe is super easy to make and most all of it comes from a can or package. A quick dinner if you're in a hurry and there is always leftovers. It's super tasty and low in fat and calories. :)
3 cans (or 48 ounces) chicken broth (I always use low-sodium bullion cubes)
1 can (4.5 oz.) green chilis, chopped
2 cans cream style corn
20 oz. red enchilada sauce
10-20 oz. canned chicken (totally optional, but I think it tastes much better with)
5 oz. vermicelli (I used angel hair pasta) broken into 2" pieces.
1-1/2 tsp cumin
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp oregano
In heavy pan, combine broth, corn, sauce and chilis; mix well; bring to a simmer. Add remaining ingredients and heat till pasta is tender. Serve with corn chips (fritos!), grated cheese, sour cream, black olives and cilantro.
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