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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	5 1/4	cups		410.13	9.9225	58.4766	13.7592
cream corn	2	cans	sweet	302.6	0.0	67.32	1.7
red enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
dark chicken meat	1	can	cooked	-	-	-	-
vermicelli	1	package	uncooked recommended	-	-	-	-
cumin	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
salt	1/2	teaspoon		-	-	-	-
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
oregano leaf	1/2	teaspoon	crushed dried	302.6	0.0	67.32	1.7
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
colby monterey jack cheese	12	ounces	shredded	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.