Mexican Noodle Soup (Sopa De Fideo)

• 3 teaspoons Vegetable Oil, Divided
• 1 Onion, Chopped
• 4 cloves Garlic, Minced
• 1 can (14 Oz. Size) Tomatoes, Chopped Or Crushed
• 8 cups Chicken Or Vegetable Broth, Divided
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Ground Allspice
• 1/4 teaspoons Cayenne Pepper
• 8 ounces, weight Fideo, Vermicelli Or Angel Hair Noodles, Broken Into 1-inch Pieces
• Salt And Pepper, to taste
• 1 Lime, Sliced Into Wedges
• 1/4 cups Chopped Cilantro, For Garnish
• 1 Avocado, Sliced, For Garnish

1. In a soup pot, heat 2 teaspoons vegetable oil. Cook onion for 5 minutes, until translucent. Add garlic and cook for a minute more.
2. Transfer the cooked veggies to a blender. Add tomatoes, 1 cup of the broth, cumin, allspice, and cayenne pepper. Process until smooth.
3. Heat the remaining teaspoon oil in the same soup pot. Add noodles and cook them for 3-5 minutes, stirring. You have to stir continuously to avoid burning the noodles. When done, they have to be golden brown.
4. Now pour the blended veggie mixture into the pot. Add remaining broth and bring to a boil. Cook for 10 minutes, until noodles are tender. Season to taste.
5. Either add the lime juice directly into the pot or serve lime wedges individually. Garnish with the chopped cilantro and avocado slices.

vegetable oil, onion, garlic, tomatoes, chicken, ground cumin, ubc, ubc, vermicelli, salt, lime, ubc, avocado

Taken from tastykitchen.com/recipes/soups/mexican-noodle-soup-sopa-de-fideo/ (may not work)