Mexican Chorizo Noodle Bowl
Created by TeresaS on October 5, 2016
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #24983
Ingredients
- 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)
How to Make
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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.
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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.
Nutritional Facts
- Serving Size: 1 (333.2 g)
- Calories 499.8
- Total Fat - 38.7 g
- Saturated Fat - 12 g
- Cholesterol - 66.5 mg
- Sodium - 2193.6 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 4.9 g
- Sugars - 4.8 g
- Protein - 23.1 g
- Calcium - 79.6 mg
- Iron - 2.5 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.7 mg