Preparation:
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 to 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 Chedder or Monterey Jack cheese. |
