INGREDIENTS
2 (7 ounce) package Fideo pasta
6 Tablespoons Ground cumin
6 Tablespoons Garlic powder
6 Tablespoons Taco Seasoning
6 Tablespoons Iodized Table Salt
6 Tablespoons Pure Ground Black Pepper
¼ Cups Extra Virgin Olive Oil
2 Cans Of Diced Tomatoes
2 Pounds Ground Beef
1 Tea Kettle
1 Nonstick 12″ Covered frypan
Instructions
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Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion and garlic and set aside.
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Preheat 3 tbsp. of vegetable oil to medium hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
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Strain the pureed tomatoes, onion and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
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Add the chicken broth and stir.
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Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
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Check the salt and adjust to taste before serving.
Serving
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Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.
Notes
Substitutions
- You can use spaghetti broken into 1″ pieces if you are unable to find “fideos”
- Substitute canned low- sodium chicken broth if you don’t have homemade.
- You can also use vegetable broth if you want a vegetarian / vegan soup.
- You can make an even quicker version of this soup by using 1/2 cup tomato paste and 8 cups water instead of using the tomato and onion and chicken broth.
Extra Touches
- You can 2 tablespoons of chopped avocado to each bowl as a nice touch.
