It feels like a soup weekend! Here are two great soup you can try from Pillsbury! 5 1/4 cups Progresso® Chicken Broth (from two 32-oz. cartons) 2 (14.75-oz.) cans Green Giant® Cream Style Sweet Corn 2 (10-oz.) cans Old El Paso® Red Enchilada Sauce 1 (4.5-oz.) can 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 DIRECTIONS 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.