Serves: 4
Total Calories: 814
1. Heat 3 tablespoons of the oil in a medium skillet. Add the broken pieces of vermicelli, and stir-fry until golden brown, about 3 minutes. Work quickly to prevent burning. Remove with a slotted spoon to paper towels to drain.
2. In a medium saucepan, heat the remaining oil, and cook the onion and garlic until softened, about 3 minutes. Add the tomatoes and jalapeños. Cook, stirring, until the tomato juices have cooked away. Add the broth and cilantro. Simmer the soup, partly covered, about 12 minutes. Season with salt, then sprinkle with cotija, if using.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken and Tomato Broth with Vermicelli Pasta recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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