Sopa de Fideo con Pollo

Ingredientes

• 1 1/2 pound chicken pieces (or 2 cups of cooked, shredded chicken)
• 11 oz Mexican fideo pasta
• 1 cup fresh diced vegetables (carrots, potatoes, peas)
• 6 cups chicken broth (from cooking chicken)
• 3 cilantro sprigs (optional)
• 4 Tablespoons vegetable oil
• salt (to taste)
• 2 small tomatoes (cut into quarters)
• 1/2 small onion
• 1 clove garlic
• 1 chipotle pepper in adobo sauce (optional)

Preparación

1. 1

   In a large stockpot, place the chicken and cover with water (see Note 1).

2. 2

   Add the garlic, onion, oregano, bay leaves, and salt. Bring to a boil, then reduce the heat to medium and cook until the chicken is tender, about 30 minutes.

3. 3

   Remove the chicken from the pot. Strain the broth and set both aside.

4. 4

   Place the tomatoes, onion, garlic, and chipotle pepper (if using) in a blender. Add 1 cup of the chicken broth and blend until smooth.

5. 5

   Heat the oil in a large stockpot over medium heat. Add the fideo and cook, stirring constantly, until lightly golden (see Note 2).

6. 6

   Pour in the tomato sauce and cook for about 30 seconds, stirring constantly.

7. 7

   Add about 5 cups of the chicken broth, the cilantro, and the vegetables.

8. 8

   Return the chicken to the pot and bring the soup to a gentle boil.

9. 9

   Cook for about 10 minutes, or until the fideo and vegetables are tender.

10. 10

    Taste and adjust the salt if needed. Serve hot.