Fiesta Pasta Soup 2

Course : Pasta
Serves: 6
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6 ounces vermicelli -- broken up
29 ounces chicken broth
14 1/2 ounces roasted garlic seasoned chicken broth
2 cups water
10 ounces diced tomatoes and green chillies
2 tablespoons cilantro minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 pound smoked sausage
14 1/2 ounces Mexican-style corn
14 1/2 ounces black beans rinsed and drained
1 tablespoons lime juice

Preparation / Directions:

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.


Nutritional Information:

243 Calories (kcal); 12g Total Fat; (45% calories from fat); 9g Protein; 24g Carbohydrate; 27mg Cholesterol; 619mg Sodium

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