Sopa de Fideo

Description

• 2 tablespoons olive oil
• 8 ounces uncooked fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 6 cups chicken broth
• Fresh cilantro leaves, for serving

Heat the oil in a Dutch oven over medium heat. Add the noodles and cook, stirring frequently, until they’re golden brown, three to four minutes.

Meanwhile, place the tomatoes, onion, garlic and seasonings in a blender and blend until smooth.

Pour the tomato mixture into the pot of toasted noodles, along with the broth. Bring to a boil. Once boiling, reduce the heat to low and simmer uncovered until the noodles are tender, five to seven minutes. Portion the soup into bowls, and sprinkle with cilantro before serving.