Step 1

Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.

Step 2

Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly

Step 3

Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.

Step 4

Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.

Step 5

Add the shredded chicken and the parsley. Let boil for another 10 minutes.

Step 6

Serve hot and garnish with fresh lime juice, and additional jalapeno slices.