Sopa de Fideo
4 cups (950 ml) plus more if necessary
Chicken stock
1 (15 oz)
Can diced tomatoes, fire-roasted
1 (15 oz)
Can black beans, drained and rinsed
3/4 cup
Medium white onion, coarsely chopped
2
Garlic cloves, peeled
3 tbsp (50 g)
Chili powder
1 tsp (5 g)
Mexican dried oregano
Dash
Salt and freshly ground pepper
8 oz
Fresh chorizo, casings removed, crumbled
4 oz
Fideo or angel hair pasta, broken into 2-inch pieces
Extras
Crema, crumbled queso fresco, sliced avocado, chopped onion, chopped cilantro, crushed red pepper and tostadas for serving
Instructions
1.
Working in batches if necessary, add chicken stock, beans, tomatoes, onion, garlic, chili powder and oregano to a blender. Puree until smooth and season the salsa to taste with salt and pepper. Set salsa aside until ready to use.
2.
Heat oil in a large pot over medium-high and cook chorizo, breaking it up with a wooden spoon and stirring occasionally, until just browned and almost cooked through, 5 to 7 minutes. Use a slotted spoon to transfer the chorizo to a medium bowl, leaving as much oil in the pot as possible. You should have at least 1 tablespoon of chorizo oil in the pot, if not, add 1 to 2 teaspoons vegetable oil.
3.
Add fideo to the hot, red oil and cook, stirring frequently until the pasta is browned, about 2 minutes. Carefully pour the blended salsa into the hot pot; it will bubble rapidly and then quickly die down. Return the chorizo to the pot, reduce the heat to medium and simmer, stirring occasionally, until the fideo are cooked through and the soup has thickened slightly to a rich stew consistency, 10 to 12 minutes. Taste and adjust seasoning.
4.
Divide the soup among 4 bowls and top with crema, queso, avocado, onion, cilantro, crushed red pepper. Serve with tostadas.