Friday, March 18, 2016

Mexican Pasta Soup

 While the soup is simmering away put on some salsa music and enjoy dancing.
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.


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