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Total Time
35mins
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. (remember spices can be adjusted to taste).
  2. In soup pot, combine all ingredients up to the sausage bringing to a boil, cover and reduce heat to simmer for 10 minutes.
  3. Slice sausage in 1/2 lengthwise then thinly slice into pieces.
  4. Add the sausage, pasta, corn& black beans to the broth mixture, cover& simmer another 10 to 15 minutes (or until vermicelli is cooked).
  5. Stir in lime juice.
  6. Ladle into bowls and garnish each with thinly sliced avacado (or you can chunk if you prefer) and grated cheese.
  7. Note: I like to serve this with hot Mexican corn bread and a small dinner salad.
Most Helpful

5 5

Very good soup! Made this for Easter brunch (my fiance and I had a couple of friends over). I added a bit more vermicelli, and another can of the Rotel tomatoes. Also added a tad more chili powder and cumin (LOVE spicy food!) I also served spinach quiche, some phyllo dough apps with anchovies and olives and a huge salad. Strawberry cake for dessert. (Random, huh?) Anyway, thanks for posting! I'll make it many times.

4 5

A very simple soup to make but you couldn't tell by the flavor! My boyfriend REALLY liked it although I would prefer less black beans. I served it with corn bread that I made with fresh jalepenos and pepperjack cheese. This is a great week night dinner for people who work alot!

5 5

This was really great. I didn't have any rotel, so I sauteed some garlic and hot peppers, then added a jar of tomatoes. I used double the spices and double the meat. We all enjoyed it!