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Mexican Noodle Soup

Prep Time: 10 Minutes

Time to Table: 20 Minutes

Serves: 6

Ingredients

  • 3 Roma tomatoes, diced
  • 5 cups chicken broth
  • 1/4 cup chopped onion
  • 2 garlic cloves
  • 3 Chipotle chiles in adobo sauce
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 7.5 ounce pouch fideo pasta
  • 1/2 cup Daisy Sour Cream

Directions

In a blender, add the tomatoes, chicken broth, onion, garlic, chiles, and salt, and blend until smooth. Heat 2 tablespoons oil in a 4-quart non-stick saucepan, over medium-high heat. Add the pasta and cook, stirring constantly, for about 2 to 4 minutes, or until pasta is golden brown. Strain the blended tomato mixture over the pasta using a strainer. Cover and cook over medium-low heat for 10-14 minutes, or until the pasta is tender. Pour the soup into bowls and dollop with sour cream. Garnish as desired and serve. Tip: thin spaghetti pasta may be used in place of fideo pasta.