Makes: 6 Servings

6oz 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 chillies, undrained
2 tbsp 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 tbsp lime juice

1. Combine broths, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven; bring to
boil.
2. Cover, reduce heat and simmer 10 minutes.
3. Cut the sausage in half lengthwise then thinly slice.
4. Add meat, pasta, pasta, corn and black beans to broth; cover and simmer 10-12 minutes or until
pasta is cooked.
5. Stir in lime juice.
6. Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and
grated cheddar or Monterrey Jack cheese.

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