Mexican · serves 4 · about 25 minutes
The 20-minute tomato-noodle soup every Mexican kid grows up on. Toasted fideo noodles in a silky tomato broth — pure comfort.
Ingredients
- 7 oz fideo (thin noodles)
- 3 tomatoes
- 1/4 onion
- 1 clove garlic
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 4 cups chicken broth
- to taste cilantro, lime
Method
- Toast the fideo in Iberia Olive Oil, stirring constantly, until deep golden.
- Blend the tomato, onion, and garlic and pour over the noodles; cook until thickened.
- Add the broth and Iberia Sazon; simmer 8 minutes until the noodles are tender.
- Adjust salt and finish with cilantro and a squeeze of lime.