Ingredients
- 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 c water
- 1 10 oz. can diced tomatoes and – green chilies, undrained
- 2 T fresh cilantro, minced
- 1 t chili powder
- 1/2 t 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 T lime juice
Preparation method
- 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.
Posted by Chef M.H. on August 3rd, 2010
