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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation North American Healthy Soups Stews Pasta American Southwestern United States Tex Mex Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Pasta Rice And Grains 4 Hours Or Less

Sopa De Fideo

This is tex-mex at its best. It's a great chicken soup recipe. I have not prepared this recipe, but i have eaten it and it's delish. the recipe came from the chiquita mexican cuisine restaurant in dallas, tx.

Steps

Combine chicken broth , bay leaves and chicken breast in a large saucepan.
Bring to a boil , reduce heat and simmer for 15-20 minutes until the chicken is tender.
Remove the chicken from the broth.
Remove and discard the bay leaves.
Turn the heat down to the lowest setting to keep the broth warm.
Chop the cooled chicken into small pieces.
Heat olive oil in small pan.
Add the poblano pepper strips , 1 / 2 the sliced onion and the garlic.
Saute until the vegetables are soft.
Remove the vegetables from the pan and set aside to use as garnish.
Place the remaining onion in the same pan and saute until soft.
Set aside.
Place whole tomatoes into hot chicken broth for 1 minute.
Remove tomatoes and slip off skins.
Set tomatoes aside.
Add vermicelli to simmering broth and cook for 4-6 minutes or until it is al dente.
Remove the pasta from the broth and reserve.
Do not discard the broth.
Pour warm water over dried chili pepper to soften.
This should take about 10 minutes.
Ch.

Ingredients

chicken broth, bay leaves, boneless skinless chicken breast, olive oil, poblano chile, yellow onion, garlic, tomatoes, vermicelli, warm water, dried chili, fresh cilantro stems, ground thyme, ground cumin, ground marjoram, tomato paste