Sopa de Fideos de México (Mexican Noodle Soup)

Drop 1 tablespoon of oil and the vermicelli into a Dutch oven. Over medium-high heat, constantly stir broken pasta until it’s browned slightly, about 5 minutes. Then remove the noodles from the pot and set aside on a plate lined with paper towels.

Using the same pot, lower the heat to medium, add the other tablespoon of oil and chopped onion. Cook until onions are translucent and soft. Add the garlic and cook for about 1 minute. Garlic powder can be substituted for fresh, just sprinkle it in the pot after all liquids are added.

Add 6 cups of chicken broth, both cans of tomatoes, the minced chipotle peppers, oregano and chicken. Cook on low for about 45 minutes to allow the flavors to mix (or simmer it all day on low heat if you like). At the very end, add the vermicelli and cook until al dente (according to package instructions for al dente). Add salt and pepper to taste.

As you cook this, your tastes may require more broth, especially after you’ve added the chipotle and vermicelli. If so, add the remaining 2 cups of broth.

Serve in bowls topped with cheese, cilantro and avocado. You’ll be warm inside and out.