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6 oz Vermicelli, broken into 1-inch pieces
2 14 1/2 oz. cans chicken broth
1 14 1/2 oz. can roasted garlic seasoned chicken broth
2 cups water
1 10 oz. can diced tomatoes and green chilies, undrained
2 Tbs fresh cilantro, minced
1 tsp chili powder
1/2 tsp cumin
1/2 lb smoked sausage
1 14 1/2 oz. can Mexi-corn, drained
1 14 1/2 oz. can black beans, rinsed and drained
1 Tbs lime juice
Combine broths, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 10 minutes.
Cut the sausage in half lengthwise then thinly slice. Add meat, pasta, corn, and black beans to broth; cover and simmer 10-12 minutes or until pasta is cooked. Stir in lime juice.
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.
Servings: 6
2 14 1/2 oz. cans chicken broth
1 14 1/2 oz. can roasted garlic seasoned chicken broth
2 cups water
1 10 oz. can diced tomatoes and green chilies, undrained
2 Tbs fresh cilantro, minced
1 tsp chili powder
1/2 tsp cumin
1/2 lb smoked sausage
1 14 1/2 oz. can Mexi-corn, drained
1 14 1/2 oz. can black beans, rinsed and drained
1 Tbs lime juice
Combine broths, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 10 minutes.
Cut the sausage in half lengthwise then thinly slice. Add meat, pasta, corn, and black beans to broth; cover and simmer 10-12 minutes or until pasta is cooked. Stir in lime juice.
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.
Servings: 6
