Mexican Pasta Soup

You’ll Need

• 6 ounces Vermicelli, broken into 1-inch pieces
• 3 ½ cups chicken stock
• 2 cups water
• 1, 10 oz. can diced tomatoes and green chilies, undrained
• 2 tablespoons fresh cilantro, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 pound smoked sausage
• 1 package frozen corn
• 1, 14 1/2 oz. can black beans, rinsed and drained
• 1 tablespoon lime juice (more to taste)

For the broth
Combine stock, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven.

Bring to a boil
Cover, reduce heat and simmer 10 minutes.

For the soup goodies

• 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.

To serve
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.