Mexican Chorizo Noodle Bowl

• 1 lb uncooked chorizo sausage or 1 lb hot Italian sausage, casings removed
• 2 garlic cloves, minced
• 3 (14 ounce) cans low sodium chicken broth or (14 ounce) cans vegetable broth
• 2 cups bottled salsa
• 1 -2 chipotle chile in adobo, drained, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 10 ounces dried vermicelli or 10 ounces angel hair pasta
• 1 zucchini, chopped
• 2/3 cup shredded mozzarella cheese or 2/3 cup asadero cheese
• 1/4 cup cilantro or 1/4 cup flat leaf parsley

1. Crumble chorizo into a 4-quart Dutch oven over medium heat; add garlic. Cook, stirring, until chorizo is browned, about 5 minutes; drain of fat.
2. Stir the broth, salsa, chipotle, oregano and cumin into Dutch oven. Raise heat to medium-high; heat to a boil. Lower heat to a simmer. Cover; cook 15 minutes. Stir in vermicelli and zucchini; cook, uncovered, until vermicelli is tender but firm, 5-10 minutes. Stir in 1/3 cup of the mozzarella and cilantro. Transfer to a warm serving dish; sprinkle with the remaining 1/3 cup cheese; garnish with additional cilantro.

chorizo sausage, garlic, chicken broth, bottled salsa, oregano, ground cumin, vermicelli, zucchini, mozzarella cheese, cilantro

Taken from www.food.com/recipe/mexican-chorizo-noodle-bowl-274626 (may not work)