Mexican Chorizo Noodle Bowl
- 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 (Mexican Chorizo Noodle Bowl)
- Per serving:
- 621 kcal cal.,
- 36 g fat
- (14 g sat. fat,
- 82 mg chol.,
- 2129 mg sodium,
- 43 g carb.,
- 3 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet