If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
8 ounces of uncooked Fideo Cortado, fine dry noodles (can use broken spaghetti)
1 teaspoon cumin
1 teaspoon chili powder
1 medium size onion, chopped
2 garlic cloves, minced
One 28 ounce can whole peeled tomatoes
3-4 cups chicken broth
Kosher salt and fresh ground pepper to taste
Directions
Heat 1 tablespoon of oil in a medium-size skillet and add the dry noodles. Cook until noodles are almost brown in color - mix in cumin and chili powder; continue to cook until noodles are toasty, remove from heat and set aside
In a stock pot, heat 1 tablespoon oil and cook onion until translucent
Add garlic, cook until fragrant about 30 seconds - then add tomatoes and use a hand blender until tomatoes are pureed (if you have one-can transfer tomato mixture in a regular blender at this time and return back to the pot)
Next add 3 cups of broth and the toasted noodles to the tomato mixture (add more broth if you like it thinner) season with salt and pepper - let simmer about 20 minutes or until noodles have softened
Ladle soup in a serving bowl and garnish with hot sauce, green onions and/or avocado if you want, and I highly recommend you do
