Fideo Soup

In a Dutch oven over medium, heat 2 tablespoons of the oil. Then add the chopped onion and garlic and saute for 3-5 minutes. Add the tomatoes, chopped chipotle pepper and adobo sauce. Continue to simmer for an additional 3 minutes. Turn off heat and let the mixture cool slightly.

Transfer to a blender or food processor and process until smooth. You may need to do this in batches because you don’t want to fill a blender totally full of a hot liquid.

Carefully wipe Dutch oven clean with a paper towel, add remaining olive oil and saute the noodles over medium-low heat until lightly browned, about 3-5 minutes. Add the puree and 1 cup of the broth. Simmer on low for 15 minutes, stirring occasionally.

Continue to add 1 cup of broth every 15 minutes until all of the broth has been incorporated into the soup. Garnish with chopped cilantro, if desired.

Notes:
1. Broken, thin spaghetti noodles can be used in place of fideo.
2. Add about 1 cup or so of cooked, shredded chicken if desired.
3. Eliminate the chipotle pepper for less heat.
4. For a thicker soup, add more noodles.
5. El Azteca is a local tradition in our area and their Fideo Soup is truly a fan favorite. I always order it. Always.