Fideo Soup

• 3 Tablespoons Olive Oil
• 1 Medium Onion, Chopped
• 3 cloves Garlic, Minced
• 14 ounces, weight Canned Diced Tomatoes
• 1 Canned Chipotle Pepper, Diced
• 1 teaspoon Adobo Sauce (from The Can Of Chipotle Peppers)
• 3/4 cups Fideo Noodles Or Broken Spaghetti Noodles
• 4 cups Chicken Broth, Divided
• Chopped Cilantro For Garnish, If Desired

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

olive oil, onion, garlic, tomatoes, pepper, adobo sauce, noodles, chicken broth, cilantro

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