Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 cup fideo noodles (200g)
  • ½ medium onion, finely chopped (approximately 75g)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can crushed tomatoes (411g)
  • 4 cups chicken broth (950ml) (low sodium preferred)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • Optional garnishes: cilantro, avocado, lime wedges, crumbled queso fresco or shredded cheddar

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add fideo noodles and cook, stirring frequently, until golden brown. Watch closely to prevent burning!
  2. Add chopped onion and minced garlic to the pan. Sauté until softened and fragrant, about 3-5 minutes.
  3. Stir in crushed tomatoes, chili powder, and cumin. Cook for 2 minutes, stirring occasionally, to let the flavours meld.
  4. Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until noodles are tender. Season with salt and pepper to taste. The broth should thicken slightly.
  5. Ladle into bowls. Garnish with your favourite toppings, such as cilantro, avocado, a squeeze of lime, and crumbled queso fresco.