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Mexican Noodle Soup

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Lunch
Mexican Noodle Soup
Ingredients
  • 1 (14.5 ounce) can diced tomatoes
  • 1 small onion, chopped
  • 1 large clove garlic, coarsely chopped
  • 2 tablespoons olive oil
  • 1 (7 ounce) package fideo pasta, uncooked
  • 3 (14.5 ounce) cans chicken broth
  • coarse salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh cilantro
Instructions
1
Combine the tomatoes, onion, and garlic in a blender; repeatedly press the pulse button to initiate blending, then continue blending until you achieve a uniform consistency, approximately 30 seconds to 1 minute.
2
Next, heat the olive oil in a skillet over medium-low heat; add the fideo pasta and stir gently to combine. Cook the pasta over low-medium heat, stirring frequently, until it reaches a golden brown color, taking around 2 to 5 minutes.
3
Remove the skillet from the heat source and set it aside.
4
Now, pour the blended tomato mixture into a large saucepan; add the chicken broth and fideo pasta noodles. Bring the mixture to a rolling boil, then decrease the heat to medium-low and let it simmer until the noodles are tender, typically taking 7 to 8 minutes.
5
Finally, add a pinch of salt and pepper; stir in the chopped cilantro and continue cooking until it is warmed through.