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Prep 20min
Total20min
Servings6
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Ingredients
3
cans (14 oz each) vegetable broth
1
jar (16 oz) thick & chunky salsa
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) 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
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Steps
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.
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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.
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