Sopa de Fideo

Soup's on! Sopa de Fideo is THE dish for the cold evenings ahead. Golden brown fideo noodles mingle with hot and tasty tomato chicken broth. Add baked Sonora Tortilla strips or matchsticks for the perfectly crispy garnish!
https://mexicanfoodjournal.com/traditional-sopa-de-fideo/

8-oz package fideo noodlesspaghetti, vermicelli, or angel hair pasta work well

2 plum tomatoesor Roma tomatoes

½ tsp Mexican oregano

1 clove garlic

¼ medium white onion

¼ tsp ground cuminoptional to add to broth

4 limes

1 ripe avocadosliced thin, optional garnish

8 cups homemade chicken broth

3 tbsp vegetable oilor olive oil

Saltto taste

Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.

Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.

Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.

Add the chicken broth and stir.

Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.

Check the salt and adjust to taste before serving.

Serving

Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.

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Sopa de Fideo