Creamy Vegetable Noodle Soup

I absolutely love vegetable soup.  Topped off with cheddar cheese and sour cream this recipe is sure to please even your most pickiest eaters.  We eat soup all year round and tend to have vegetable soup early in the week especially if we have had a weekend full of junk food :-)

Enjoy!

1 can of Cream of Chicken soup
4 cups of chicken broth (or vegetable broth)
1 can of diced tomatoes
1 medium onion chopped
1 clove of minced garlic
1 tbsp of olive oil
16 oz of frozen mixed vegetables
1 cup (or more) whole wheat rotini pasta
1 to 2 tsp of chili powder
salt to taste

Cook pasta according to package directions al dente

Saute onion and garlic in olive oil until translucent.  Add in chicken broth and cream of chicken soup and bring to a boil.  Once boiling add in the rest of the ingredients.  Cook until vegetables are done or to desired consistency.  Add cooked noodles cook about 3 more minutes and serve warm.

Top off with cheddar cheese and sour cream.  Serve with crackers