Fiesta Pasta Soup

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.

• Ready In: 35 mins
• Yields: 6 bowls

Ingredients

• 2 (14 1/2ounce) cans chicken broth
• 1 (14 1/2ounce) 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 1/2ounce) can corn (Mexican corn if you can find it)
• 1 (14 1/2ounce) can black beans, rinsed and drained
• 1  tablespoon lime juice
• 1  sliced avocado (to garnish)
•  grated cheddar cheese or  monterey jack cheese (to garnish)

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.