Fideo and Chicken Soup with Queso Fresco
Ingredients
- 2 small skinless, boneless chicken breast halves
- 3 Tbs. olive oil
- Kosher salt and freshly ground pepper
- 1 white onion, chopped
- 4 garlic cloves, minced
- 1 tsp. dried oregano
- 2 Tbs. tomato paste
- 1/2 chipotle chile in adobo, minced
- 6 cups (48 fl. oz./1.5 l) chicken broth
- 1 1/2 cups (4 oz./125 g) fideos or vermicelli pasta broken into 2-inch (5-cm) pieces
- 2 Tbs. chopped fresh cilantro
- 1 avocado, pitted, peeled and diced
- 3 oz. (90 g) queso fresco, crumbled
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