SPICY SAUSAGE SOUP
1 (14 1/2-ounce) can Mexican-style stewed tomatoes, broken up
1 (13 3/4-ounce) can beef broth
1/2 cup salsa
1 tsp dried oregano leaves
1 lb sausage
1 cup frozen whole-kernel corn
1 tblsp finely chopped cilantro
Combine tomatoes, beef broth, salsa and oregano in 2 1/2-quart microwave-safe container. Cover and microwave at High (100% power) for 6 minutes.
Meanwhile, pinch off 1-inch pieces sausage to make approximately 32 free-form patties; place in 11x7-inch microwave-safe baking dish.
Remove tomato mixture from microwave; add corn, cover and reserve.
Cover baking dish with plastic wrap, venting one corner. Microwave at
High 9 to 11 minutes or until sausage is no longer pink in the center, stirring after 5 minutes to move rarer pieces to the outside. Let stand 2 minutes.
Remove sausage with slotted spoon and place in tomato mixture. Continue cooking, covered, at High 4 or 5 minutes or until soup is hot. Stir in cilantro. Makes 4 servings.