Recipe by Rise`
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.
Top Review by spatchcock
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.
- 2 (822.13 g) can chicken broth
- 411.06 g 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)
- 473.18 ml water
- 283.49 g candiced tomatoes and green chilies, undrained (I use the hot Rotel myself)
- 29.58 ml fresh cilantro, minced (reduce to 1 tbl if dried is used)
- 4.92 ml chili powder
- 2.46 ml cumin
- 226.79 g smoked sausage (or spicy)
- 170.09 g vermicelli, broken into about 1 inch pieces
- 411.06 g can corn (Mexican corn if you can find it)
- 411.06 g can black beans, rinsed and drained
- 14.79 ml lime juice
- 1 sliced avocado (to garnish)
- grated cheddar cheese or monterey jack cheese (to garnish)
Directions See How It's Made
- (remember spices can be adjusted to taste).
- In soup pot, combine all ingredients up to the sausage bringing to a boil, cover and reduce heat to simmer for 10 minutes.
- Slice sausage in 1/2 lengthwise then thinly slice into pieces.
- Add the sausage, pasta, corn& black beans to the broth mixture, cover& simmer another 10 to 15 minutes (or until vermicelli is cooked).
- Stir in lime juice.
- Ladle into bowls and garnish each with thinly sliced avacado (or you can chunk if you prefer) and grated cheese.
- Note: I like to serve this with hot Mexican corn bread and a small dinner salad.