Ingredients
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) 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
Preparation
In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except cheese; reduce heat to medium.
Cook 5 to 6 minutes, stirring occasionally, until noodles are tender. Sprinkle with cheese.
