Ingredients

6 ounces vermicelli, broken into 1-inch pieces
Two 14 1/2-ounce cans chicken broth
14 1/2-ounce can roasted garlic-seasoned chicken broth
2 cups water
10-ounce 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
14 1/2-ounce can Mexican-style corn, drained
14 1/2-ounce can black beans, rinsed and drained
1 tablespoon lime juice

Directions

Combine broths, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 10 minutes.

Cut the sausage in half lengthwise, then thinly slice. Add meat, pasta, corn and black beans to broth; cover and simmer 10 to 12 minutes or until pasta is cooked. Stir in lime juice.

Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated Cheddar or Monterey Jack cheese. Makes 6 servings.

Nutritional facts per serving: 253 cal., 15 g pro., 36 g carbo., 5 g fat, 28 mg chol., 919 sodium.