Mexican Noodle Soup

Ingredients

• 14 ounces tomatoes, diced
• 1 small onion, chopped
• 1 clove garlic, chopped
• 2 tablespoons olive oil
• 7 ounces Fideo or Angel Hair broken into small pieces
• 1 3/4 cups chicken broth
• 1 tablespoon chopped cilantro
• salt and pepper to taste

Directions

1. In a blender, add tomatoes, onion, and garlic. Blend until smooth.
2. In a skillet, drizzle olive oil over medium low heat. Add the noodles and cook, stirring frequently, until golden brown. Remove from heat.
3. In a medium saucepan, add pureed vegetables, chicken broth, noodles, salt, and pepper and bring to boil. Reduce heat to medium and simmer until the noodles are al dente, almost tender, 7-8 minutes. Stir in the cilantro and simmer for another 2 minutes. Serve immediately.