- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Chicken bouillon, tomato, onion, and toasted noodles give this Mexican soup extra umami.
Ingredient:
- 3 plum tomatoes, cored and quartered
- 1 cup chopped yellow onion
- 2 large garlic cloves
- 1 teaspoon dried Mexican oregano
- 8 cups vegetable broth or water, divided
- 2 tablespoons olive oil
- 8 ounces uncooked fideo pasta
- 2 tablespoons chicken bouillon granules
- 1 dried bay leaf
- Kosher salt, to taste
- 1/2 cup crumbled queso fresco, divided
- Mexican crema, fresh cilantro, sliced avocado, lime wedges, and warm tortillas, for serving
