A very simple Mexican soup dish with spices that can be adjusted to "heat it up" or tone it down. I've had this recipe and love it, I don't know who it is by but it was published in a local newspaper.
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Units: US | Metric
- 2 (14 1/2 ounce) cans chicken broth
- 1 (14 1/2 ounce) can chicken broth with roasted garlic (if you can not find this, mince 2 cloves garlic and use an add'l can of chicken broth)
- 2 cups water
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (I use the hot Rotel myself)
- 2 tablespoons fresh cilantro, minced (reduce to 1 tbl if dried is used)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 lb smoked sausage (or spicy)
- 6 ounces vermicelli, broken into about 1 inch pieces
- 1 (14 1/2 ounce) can corn (Mexican corn if you can find it)
- 1 (14 1/2 ounce) can black beans, rinsed and drained
- 1 tablespoon lime juice
- 1 sliced avocado (to garnish)
- grated cheddar cheese or monterey jack cheese (to garnish)
- 1(remember spices can be adjusted to taste).
- 2In soup pot, combine all ingredients up to the sausage bringing to a boil, cover and reduce heat to simmer for 10 minutes.
- 3Slice sausage in 1/2 lengthwise then thinly slice into pieces.
- 4Add the sausage, pasta, corn& black beans to the broth mixture, cover& simmer another 10 to 15 minutes (or until vermicelli is cooked).
- 5Stir in lime juice.
- 6Ladle into bowls and garnish each with thinly sliced avacado (or you can chunk if you prefer) and grated cheese.
- 7Note: I like to serve this with hot Mexican corn bread and a small dinner salad.
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Nutritional Facts for Fiesta Pasta Soup
Serving Size: 1 (2970 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 440.1
- Calories from Fat 164
- Total Fat 18.3 g
- Saturated Fat 4.7 g
- Cholesterol 23.1 mg
- Sodium 969.5 mg
- Total Carbohydrate 53.1 g
- Dietary Fiber 9.3 g
- Sugars 4.9 g
- Protein 19.0 g
The following items or measurements are not included:
chicken broth with roasted garlic