Yield: 6 servings

6 ounces vermicelli, broken into 1-inch pieces
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can roasted garlic seasoned chicken broth
2 cups water
1 (10 ounce) can diced tomatoes and green chiles, undrained
2 tablespoons fresh cilantro, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 pound smoked sausage
1 (14 1/2 ounce) can Mexi-corn, drained
1 (14 1/2 ounce) can black beans, rinsed and drained
1 tablespoon lime juice

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 10-12 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.

Each Serving Provides: 253 Calories, 15 g Protein, 36 g Carbohydrates, 5 g Fat, 28 mg Cholesterol, 919 mg Sodium, 7 mcg Folate, Calories from Fat 18%