Mexican Chorizo Noodle Bowl Recipe

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Mexican Chorizo Noodle Bowl

Chorizo is a fresh sausage that can be mild or spicy-hot. It can be found in Mexican markets or major grocery stores. This toss-together dinner in a bowl is packed with lively flavor.

  • 1 pound uncooked chorizo or hot Italian sausage
  • 2 cloves garlic, minced
  • 3 14-ounce cans chicken broth or vegetable broth
  • 2 cups bottled salsa
  • 1 to 2 canned chipotle peppers in adobo sauce, drained and finely chopped
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon ground cumin
  • 10 ounces dried vermicelli or angel hair pasta
  • 1 cup chopped zucchini (1 small)
  • 2/3 cup shredded mozzarella or asadero cheese
  • 1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley
  • Fresh cilantro sprigs (optional)
  • Remove casing from chorizo, if present. Crumble chorizo. In a 4-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.
  • Stir broth, salsa, chipotle pepper, oregano, and cumin into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in vermicelli and zucchini. Simmer, uncovered, for 2 to 3 minutes more or until vermicelli is tender but still firm, stirring occasionally. Remove Dutch oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro.
  • Transfer to a warm serving dish. Sprinkle with the remaining 1/3 cup mozzarella cheese. If desired, garnish with additional cilantro. Makes 6 main-dish servings.
Nutrition Facts
  • Calories 621, Total Fat 36 g, Saturated Fat 14 g, Cholesterol 82 mg, Sodium 2129 mg, Carbohydrate 43 g, Fiber 3 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 14%, Iron 19%.
  • Percent Daily Values are based on a 2,000 calorie diet

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