| 3 | cans (14 oz each) vegetable broth |
| 1 | jar (16 oz) Old El Paso® Thick 'n Chunky salsa |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1 | can (11 oz) Green Giant® Niblets® whole kernel corn, drained |
| 1 | package (5 oz) Japanese curly noodles or 5 oz uncooked spaghetti |
| 1/3 | cup chopped fresh cilantro |
| 1 | tablespoon lime juice |
| 1 | teaspoon chili powder |
| 1/4 | teaspoon ground cumin |
| 1/4 | teaspoon pepper |
| 2 | tablespoons shredded Parmesan cheese |
Serve with...
Cornbread Wedges
Total Time:
30 min
| 1. | In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium. |
| 2. | Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese. |
|
| Store a bunch of fresh cilantro, stems down, in a glass of water and cover with a plastic bag. It will keep up to a week if you change the water every 2 or 3 days. When you're ready to use the cilantro, wash it, dry with paper towels, then chop. |
|
| Chopped fresh parsley can be substituted for the cilantro. |
Nutrition Information:
260 ( 20); 2g ( 1/2g, 0g); 0mg; 1720mg; 52g ( 8g, 7g); 10g 30%; 6%; 8%; 15% 2 1/2 ; 1 ; 0 3 1/2