Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  vermicelli -- broken up
  2               cans  chicken broth -- 14.5 ounces each
  1                can  roasted garlic seasoned chicken broth -- 14.5 ounces
  2               cups  water
  1                can  diced tomatoes and green chillies -- 10 ounces
  2        tablespoons  fresh cilantro -- minced
  1           teaspoon  chili powder
     1/2      teaspoon  cumin
     1/2         pound  smoked sausage
  1                can  Mexican-style corn -- 14.5 ounces
  1                can  black beans, rinsed and drained -- 14.5 ounces
  1         tablespoon  lime juice

Preparation:

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 Chedder or Monterey Jack cheese.

Nutritional Information:

243 Calories (kcal); 12g Total Fat; (45% calories from fat); 9g Protein; 24g Carbohydrate; 27mg Cholesterol; 619mg Sodium