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Mexican Chorizo Noodle Bowl

Here's how you make Mexican Chorizo Noodle Bowl
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  • Servings: 6
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound chorizo sausage (uncooked, or hot Italian sausage)
  • 2 garlic cloves, minced
  • 3 cans (14.5 ounce) low-sodium chicken broth (or vegetable broth)
  • 1 bottle (16 ounce) salsa
  • 1 to 2 cans (7 to 14 ounce) chipotle peppers in adobo sauce (7 ounces each can, drained and finely chopped)
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon ground cumin
  • 3 ounces dried vermicelli (or angel hair pasta, broken)
  • 1 small zucchini (cut up)
  • 1 cup whole kernel corn (fresh or frozen)
  • 1/4 cup fresh cilantro (snipped, or Italian parsley - optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Remove casing, if present, from chorizo. Crumble chorizo. In a 4 quart Dutch oven cook chorizo and garlic until chorizo is browned; drain off fat.

  • Step 2: Stir next five ingredients (through cumin) into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in pasta, zucchini, and corn. Simmer, uncovered, 5 minutes more or until pasta is tender but still firm, stirring occasionally. If desired, stir in cilantro.

We hope you enjoy this recipe!

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