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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