Step 1

Start by browning your meat with a little bit of olive oil. Once it starts to brown add 1 teaspoon of the following: Salt, pepper, onion and garlic powder, smoked paprika, chili powder, oregano and cumin.

Step 2

Chop up quarter of a large onion, half a green bell pepper and 1 garlic clove, add to meat.

Step 3

Sauté for about 7-10 min until meat is fully cooked and vegetables are tender.

Step 4

For our tomato sauce

Step 5

To blender, add 4 tomatoes, quarter of a large onion 2 garlic cloves, 1 cup of water, 1 teaspoon of black pepper and chicken and tomato bouillon. Blend well.

Step 6

Add to your browned meat alongside 7 cups of water. Season with more bouillon to taste.

Step 7

Once your soup comes up to a boil add a handful of cilantro, 1 jalapeño, 4 potatoes cut in bite sized pieces and your squash. Let boil on medium flame for about 10-12 minutes until the potatoes are fork tender.

Step 8

For the fideo we’re going to lightly fry before adding to our soup.

Step 9

Sauté 1 garlic clove and a quarter of a large onion in olive oil until fragrant (about 2-3 minutes)

Step 10

Once fragrant, on a medium low flame add In your fideo pasta. Stir constantly until the pasta starts to brown (about 5-7 minutes)

Step 11

Once ready remove the garlic clove and onion and add the pasta to your soup.

Step 12

Set a timer for 8 minutes so the pasta is perfectly al dente.

Step 13

Serve and enjoy!