Mexican Chorizo Noodle Bowl

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb uncooked chorizo sausage or 1 lb hot italian sausage, casings removed
• 2 garlic cloves, minced
• 3 (14 ounce) cans low sodium chicken broth or 3 (14 ounce) cans vegetable broth
• 2 cups bottled salsa
• 1 -2 chipotle chile in adobo, drained, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 10 ounces dried vermicelli or 10 ounces angel hair pasta
• 1 zucchini, chopped
• 2/3 cup shredded mozzarella cheese or 2/3 cup asadero cheese
• 1/4 cup cilantro or 1/4 cup flat leaf parsley

Recipe

• 1 crumble chorizo into a 4-quart dutch oven over medium heat; add garlic. cook, stirring, until chorizo is browned, about 5 minutes; drain of fat.
• 2 stir the broth, salsa, chipotle, oregano and cumin into dutch oven. raise heat to medium-high; heat to a boil. lower heat to a simmer. cover; cook 15 minutes. stir in vermicelli and zucchini; cook, uncovered, until vermicelli is tender but firm, 5-10 minutes. stir in 1/3 cup of the mozzarella and cilantro. transfer to a warm serving dish; sprinkle with the remaining 1/3 cup cheese; garnish with additional cilantro.