Step 1

In a large stock pot, add the chicken, onion, garlic, bay leaves, salt, and pepper.

Step 2

Cover with 10 cups of water and bring to a simmer.

Step 3

Cook for 40-45 minutes.

Step 4

Skim off the foam on top.

Step 5

Discard the bay leaf, onion, and garlic.

Step 6

Reserve the chicken and broth.

Step 7

Add the tomatoes, onion, garlic, chipotle, and salt to a blender.

Step 8

Add 1 cup of the reserved chicken broth.

Step 9

Blend until smooth.

Step 10

Set aside until ready to use.

Step 11

Heat the olive oil in a large stock pot.

Step 12

Add the fideo pasta and toast for 3 minutes.

Step 13

Do not let the fideo burn, or you'll need to start all over again.

Step 14

Add the carrot, potato, celery, and onion.

Step 15

Stir constantly for 3-4 more minutes.

Step 16

Add the garlic. Saute for 1 minute.

Step 17

Pour in the chipotle tomato sauce and the rest of the chicken broth.

Step 18

Add the chicken pieces and mix to combine.

Step 19

Bring to a boil.

Step 20

Cook for 8-10 minutes.

Step 21

Serve with lime and top with cilantro.