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Ingredients
2
GOYA® Corn Tortillas
2 cans (8 oz.)
GOYA® Tomato Sauce
½ can (14.5 oz.)
GOYA® Diced Tomatoes
1 can
chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
½ packet
½ bag (7 oz.)
GOYA® Fideos
½ can (15 oz.)
½
large ripe avocado, pitted, peeled and sliced
¼ tbsp.
fresh cilantro leaves
Lime wedges
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
Preheat oven to 400ºF (200ºC). Lay tortillas in single layer on baking sheet. Bake, flipping once, for 10 to 12 minutes or until crisp and lightly toasted. Let cool completely.
Step 2
Meanwhile, in large saucepan, combine 2 cups water, tomato sauce, diced tomatoes, chipotle pepper and chicken bouillon; set over medium-high heat and bring to boil. Reduce heat and simmer for 10 minutes.
Step 3
Add fideos and mixed vegetables. Cook, stirring often, for about 10 minutes or until noodles are tender. Ladle into soup bowls. Garnish with avocado and cilantro. Serve with toasted tortillas and lime wedges.
Note: Use two chipotle peppers for a spicier soup.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
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