Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 small yellow onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced
  • 4 ounces fideo pasta (about 1 cup) (115g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 6 cups chicken broth (1.4 L)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Avocado, diced (optional)
  • Lime wedges (optional)
  • Queso fresco, crumbled (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned on all sides. Add onion and garlic; cook until softened, about 3-5 minutes.
  2. Add the fideo pasta to the pot and cook, stirring constantly, until lightly toasted and golden brown. Be careful not to burn it!
  3. Stir in diced tomatoes (undrained), chili powder, cumin, and oregano. Cook for 1 minute, stirring constantly.
  4. Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the fideo pasta is tender and the chicken is cooked through.
  5. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with desired toppings.