This is a very easy soup to make using store cupboard ingredients and spices, kids will also love it as it's not too far removed from spaghetti in tomato sauce. Fideo is a Mexican pasta, but you can use vermicelli or other thin straight pasta, even spaghetti broken up into 1-inch pieces, omit the chicken if you want a vegetarian option.
Heat the oil in a large pan on a medium heat and fry the onions for approx. 5 mins until translucent, add the garlic and cook for a further one minute.
Add all the spices and stir through for 2 minutes.
Add the tomato puree and stir through for 1 minute.
Add 1 tin of chopped tomatoes and 250ml of the stock, using the stock to rinse out the tin, bring to a simmer and then using a stick blender blend everything in the pan to a smooth consistency.
Add the second tin of chopped tomatoes and remaining stock, again rinsing out the tin and bring to a simmer.
Add the chicken breasts to the soup and cook on a simmer for 20 minutes until cooked through then remove the chicken and set aside for a few minutes to settle.
Add your pasta to your soup and season well, meanwhile shred the chicken, depending on the pasta it won't take long to cook, and your soup should become thicker, you can adjust the soup to your liking by adding more stock if you prefer a looser soup, it will thicken even further is you're not using it all straight away and it cools.
Add the shredded chicken back into the soup and add the juice of one lime and check for seasoning, add more lime if you prefer.
When you are ready to serve, ladle into your bowls and serve with chopped avocado, coriander and a final citrus hit of lime.
Ingredients
Directions
Heat the oil in a large pan on a medium heat and fry the onions for approx. 5 mins until translucent, add the garlic and cook for a further one minute.
Add all the spices and stir through for 2 minutes.
Add the tomato puree and stir through for 1 minute.
Add 1 tin of chopped tomatoes and 250ml of the stock, using the stock to rinse out the tin, bring to a simmer and then using a stick blender blend everything in the pan to a smooth consistency.
Add the second tin of chopped tomatoes and remaining stock, again rinsing out the tin and bring to a simmer.
Add the chicken breasts to the soup and cook on a simmer for 20 minutes until cooked through then remove the chicken and set aside for a few minutes to settle.
Add your pasta to your soup and season well, meanwhile shred the chicken, depending on the pasta it won't take long to cook, and your soup should become thicker, you can adjust the soup to your liking by adding more stock if you prefer a looser soup, it will thicken even further is you're not using it all straight away and it cools.
Add the shredded chicken back into the soup and add the juice of one lime and check for seasoning, add more lime if you prefer.
When you are ready to serve, ladle into your bowls and serve with chopped avocado, coriander and a final citrus hit of lime.