Mexican Soup With Pasta (Sopa De Fideo)

This can also be made vegetarian. If you don't want it spicy, eliminate the Serrano chili. A budget friendly soup.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  chopped tomatoes
• 1⁄4 medium onion, diced
• 1  green serrano chili, minced
• 2  garlic cloves
• 2  tablespoons  oil
• 4  ounces  vermicelli
• 8  cups chicken broth
•  salt, as needed
• 1⁄2 cup cilantro, minced
• 1  cup cheese, grated
• 1⁄2 cup sour cream

Directions

1. In a food processor put the tomatoes, onion, serrano chili (optional), and garlic. Puree and set aside.
2. In a dutch oven or other large soup pot put the oil. Break the vermicelli noodles into 2-3 inch lengths and add to the oil. Heat over medium heat and fry until the pasta is light brown. Flip the pasta over with a spatula for even cooking.
3. Quickly stir in the pureed vegetables and stir nonstop for about 3-4 minutes.
4. Add 8 cups of chicken (or vegetable) broth. Increase heat to high. Cook over high heat until the broth is boiling. Reduce heat to medium.
5. Cook for 15 minutes, stirring frequently, so that the noodles don't stick to the bottom of the pot.
6. Check for salt.
7. Serve with garnishes of cilantro, grated cheese and sour cream.
8. Variations: The last 3 minutes of cooking, you may stir in some frozen peas and/or cooked chicken pieces. If your tomatoes are not in season, use a 15 oz. can of tomatoes.