Step 1

The first thing you need to do is make the tomato sauce. Do so by blending the tomatoes, onion, garlic, chipotle peppers and the salt and pepper. Blend until you have a smooth tomato-chipotle puree.

Step 2

Next you can use a medium saucepan or a large skillet pan to heat the oil over medium heat. Once hot add the fideo. Stir often and cook until the pasta begins to turn a golden brown color. This step is to give the pasta a delicious nutty flavor.

Step 3

Next and very carefully you’re going to pour in the tomato sauce. Stir until well combined. Allow to simmer over medium heat until nearly all of the sauce has been absorbed by the noodles. At this time the sauce longer tastes of raw onion.

Step 4

Now you’re going to pour in the vegetable broth and stir until well combined. Set to a gentle simmer until all of the broth has been absorbed and the fideo is al dente or a bit more tender, it’s up to you. If needed you can continue to add more broth to get pasta to your desired tenderness. But remember that this is meant to be a dry soup, not a sopa aguada.

Step 5

You can serve this topped with crema, queso, avocado, and a few fresh cilantro leaves.