Chicken Enchilada Pasta Soup

1. In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well.

2. Bring to a boil over medium-high heat.

3. Add all remaining soup ingredients; mix well.

4. Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally.

5. Ladle soup into individual bowls.

6. Garnish each serving with onion and cheese.

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Nutrient	Quantity
Total fats	21.8836 g
Protein	135.6995 g
Carbohydrates	71.3781 g
Energy	1032.3895 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3869 g
Water	2298.6615 g
Aspartic acid	0.7512 g
Calcium, Ca	619.9143 mg
Lutein + zeaxanthin	2231.9268 g
Fiber, total dietary	8.5865 g
Fatty acids, total saturated 22:0	0.0119 g
Carotene, beta	3583.0185 g
Niacin	37.8511 mg
Vitamin A, RAE	440.4597 g
Fatty acids, total trans-polyenoic	0.0113 g
Arginine	0.3537 g
Riboflavin	1.6733 mg
Fatty acids, total polyunsaturated 15:0	0.0113 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1643 g
Fatty acids, total saturated 20:1	0.156 g
Glutamic acid	0.9026 g
Sodium, Na	11569.3601 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8572 g
Total lipid (fat)	21.8836 g
Manganese, Mn	3.7075 mg
Fructose	6.0236 g
Proline	0.2172 g
Fatty acids, total saturated 16:0	3.8363 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3754 g
Sucrose	3.5692 g
Choline, total	383.3745 mg
Sugars, total	31.2721 g
Serine	0.2047 g
Fatty acids, total saturated 10:0	0.0176 g
Fatty acids, total saturated 18:0	1.0991 g
Fatty acids, total saturated 20:4 undifferentiated	0.1773 g
Vitamin B-6	1.786 mg
Selenium, Se	91.8228 g
Ash	40.6149 g
Fatty acids, total saturated 18:1 undifferentiated	6.2405 g
Pantothenic acid	1.2746 mg
Phenylalanine	0.1703 g
Copper, Cu	2.8171 mg
Betaine	0.1148 mg
Thiamin	0.9921 mg
Retinol	102 g
Methionine	0.0573 g
Iron, Fe	19.0433 mg
Carbohydrate, by difference	71.3781 g
Phosphorus, P	1622.9908 mg
Folate, total	205.9271 g
Tocopherol, gamma	2.2646 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	5626.04 g
Alanine	0.2097 g
Cholesterol	183.23 mg
Valine	0.214 g
Fatty acids, total saturated 18:2 undifferentiated	4.4938 g
Glycine	0.1971 g
Carotene, alpha	470.5641 g
Glucose (dextrose)	5.5152 g
Fatty acids, total saturated 14:0	0.1746 g
Zinc, Zn	7.6169 mg
Isoleucine	0.1633 g
Tocopherol, delta	0.6792 mg
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	5.4216 g
Leucine	0.2662 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0113 g
Tocotrienol, alpha	0.0445 mg
Vitamin A, IU	7091.8493 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	205.9271 g
Tryptophan	0.0746 g
Vitamin C, total ascorbic acid	555.7137 mg
Phytosterols	19.686 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Galactose	0.0043 g
Fatty acids, total polyunsaturated 18:1 c	0.359 g
Fatty acids, total saturated 20:0	0.0117 g
Tocotrienol, beta	0.7924 mg
Starch	11.9992 g
Tyrosine	0.1115 g
Vitamin B-12	6.046 g
Vitamin K (phylloquinone)	49.0062 g
Fatty acids, total saturated	5.3058 g
Histidine	0.1095 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0113 g
Fatty acids, total monounsaturated	7.3859 g
Threonine	0.1912 g
Folate, food	205.9271 g
Fatty acids, total polyunsaturated 24:0	0.0113 g
Cryptoxanthin, beta	463.3638 g
Vitamin E (alpha-tocopherol)	7.4761 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Fatty acids, total trans	0.017 g
Magnesium, Mg	208.5269 mg
Lysine	0.2489 g
Potassium, K	4596.1197 mg
Cystine	0.0909 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Vermicelli	1 package	0	0	0
Onion	1	44	10.274	0.11
Onion powder	0.5 teaspoon	4.092	0.9494	0.0125
Green Chilies	1 can	89.955	21.2744	0.4498
cumin	1.5 1/2	11.8125	1.3936	0.7015
chicken broth	5.25 cups	410.13	9.9225	13.7592
oregano leaf	0.5 teaspoon	302.6	0	1.7
colby monterey jack cheese	12 ounces	302.6	0	1.7
cream corn	2 cans	302.6	0	1.7
red enchilada sauce	2 cans	169.8	27.5642	5.1506
dark chicken meat	1 can	0	0	0