6 ounces vermicelli, broken into 1-inch pieces
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can roasted garlic seasonedchicken broth
2 cups water
1 (10 ounce) can diced tomatoes and greenchilies, undrained (Ro*Tel)
2 tablespoons fresh cilantro, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 pound smoked sausage
1 (14 1/2 ounce) can Mexi-corn, drained
1 (14 1/2 ounce) can black beans, rinsed and drained
1 tablespoon 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 Monterey Jack cheese.
Each serving provides: 253 Calories, 15 g Protein, 36 g Carbohydrates, 5 g Fat, 28 mg Cholesterol, 919 mg Sodium, 7 mcg Folate, Calories from Fat 18%
Recipe and photograph courtesy of the National Pasta Association.
Recipe Goldmine LLC © 1999 - | All Rights Reserved