Mexican Chorizo Noodle Bowl

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From the chicago tribune, a great way to use chorizo!! Easily modified for italian sausage as well.

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Steps

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Crumble chorizo into a 4-quart dutch oven over medium heat.

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Add garlic.

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Cook , stirring , until chorizo is browned , about 5 minutes.

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Drain of fat.

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Stir the broth , salsa , chipotle , oregano and cumin into dutch oven.

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Raise heat to medium-high.

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Heat to a boil.

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Lower heat to a simmer.

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Cover.

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Cook 15 minutes.

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Stir in vermicelli and zucchini.

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Cook , uncovered , until vermicelli is tender but firm , 5-10 minutes.

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Stir in 1 / 3 cup of the mozzarella and cilantro.

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Transfer to a warm serving dish.

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Sprinkle with the remaining 1 / 3 cup cheese.

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Garnish with additional cilantro.

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Ingredients

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chorizo sausage, garlic cloves, low sodium chicken broth, salsa, chipotle chile in adobo, dried oregano, ground cumin, vermicelli, zucchini, mozzarella cheese, cilantro