Submitted by Elva S.
7oz Fideo Pasta
32oz Chicken Broth
8oz Tomato Sauce
2c Water
1 Carrot (small), diced
1 Heirloom Tomato (medium), diced
1/3 Onion or to taste (medium), diced
2 tsp Garlic, minced
3 Tbsp Canola Oil
2 cubes Knorr Tomato Bouillon
Salt/Pepper to taste
1/2 Lime (optional)
6-8 Yellow Corn Tortillas
In a soup pot, heat to medium-high heat, then add 2 tbsp oil and pasta. Stir constantly until pasta is golden/brown. Add broth, water, and heat to boil for 10-12 minutes.
In a separate small skillet, sauté carrots and onions over low-medium heat (about 6 minutes), then add tomatoes and garlic until liquid is mostly evaporated. Incorporate into soup.
Add bouillon, salt, and pepper to taste. Sprinkle with lime (optional). Serve with warm rolled corn tortillas.
4-6 Servings.
