Sopa De Fideo

A super delicious Mexican tomato soup with toasted thin noodles. Oh my...

INGREDIENTS

• 1-2 tablespoons neutral oil
• 8 ounces of uncooked Fideo Cortado, fine dry noodles (can use broken spaghetti)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 medium size onion, chopped
• 2 garlic cloves, minced
• One 28 ounce can whole peeled tomatoes
• 3-4 cups chicken broth
• Kosher salt and fresh ground pepper to taste

For serving

• Hot sauce
• Fresh chopped green onions
• Diced avocado

DIRECTIONS

1. Heat 1 tablespoon of oil in a medium-size skillet and add the dry noodles. Cook until noodles are almost brown in color - mix in cumin and chili powder; continue to cook until noodles are toasty, remove from heat and set aside
2. In a stock pot, heat 1 tablespoon oil and cook onion until translucent
3. Add garlic, cook until fragrant about 30 seconds - then add tomatoes and use a hand blender until tomatoes are pureed (if you have one-can transfer tomato mixture in a regular blender at this time and return back to the pot)
4. Next add 3 cups of broth and the toasted noodles to the tomato mixture (add more broth if you like it thinner)  season with salt and pepper -  let simmer about 20 minutes or until noodles have softened
5. Ladle soup in a serving bowl and garnish with hot sauce, green onions and/or avocado if you want, and I highly recommend you do

---