- 2 tablespoons vegetable oil
- 8 ounces fideo cut pasta, uncooked
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 1/ 2 cup clilantro, rough chopped
- 1 jalapeno, seeds removed and sliced, or leave seeds in for added spice
- 2 limes, cut into wedges
Heat a large pot or Dutch Oven over medium heat and add the vegetable oil. If you cannot find the short cut pasta you will need to break the vermicelli noodles into 2 inch pieces. Add the dry pasta to the hot pan and brown the noodles, continually stirring for 4 to 5 minutes or until golden brown.
Add the diced onion, garlic, and red bell pepper and cook for 5 minutes. Pour in the tomatoes and chili ready tomato sauce; add the cumin seeds, chicken broth; season with salt and black pepper. Cook the soup for 20 minutes.
Garnish soup with chopped cilantro, jalapeno slices, and lime. Serve with additional lime wedges.