2 tablespoons olive oil
8 ounces uncooked fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 cups chicken broth
Fresh cilantro leaves, for serving
Step 1: Toast the noodles
Heat the oil in a Dutch oven over medium heat. Add the noodles and cook, stirring frequently, until they’re golden brown, three to four minutes.
Step 2: Prep the sauce
Meanwhile, place the tomatoes, onion, garlic and seasonings in a blender and blend until smooth.
Step 3: Finish the soup
Pour the tomato mixture into the pot of toasted noodles, along with the broth. Bring to a boil. Once boiling, reduce the heat to low and simmer uncovered until the noodles are tender, five to seven minutes. Portion the soup into bowls, and sprinkle with cilantro before serving.