Noodle Soup and Tacos
Enjoy two Mexican classics in one dish! No one will be able to resist this delicious noodle soup with golden chicken tacos, served with cream, cheese, and guacamole. Enjoy your meal!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 3 tablespoons vegetable oil, for the noodle soup
- 1 envelope fideo pasta, for the noodle soup
- 1 jar tomato purée, for the noodle soup
- 4 cups chicken broth, for the noodle soup
- 1 bunch cilantro, for the noodle soup
- 15 corn tortillas, for the chicken tacos
- 2 cups chicken, cooked, for the chicken tacos
- vegetable oil, for frying
- sour cream, for serving
- queso fresco, for serving
- lettuce, for serving
- guacamole, for serving
Preparation
Low
- For the noodle soup: Heat vegetable oil in a saucepan, sauté the pasta without stopping to stir, and cook for 5 minutes or until golden. Set aside.
- Add the tomato puree and cook over low heat for 3 minutes, stirring continuously. Then, pour in the chicken broth and cook for 15 minutes or until the pasta is tender. Set aside.
- For the chicken tacos: Fill the tortillas with the cooked chicken and roll them up, inserting a skewer to make it easier to turn them when frying.
- Fry the tacos in a skillet with hot oil for 10 minutes or until golden brown on both sides. Place on paper towels to remove excess oil. Set aside.
- Serve the noodle soup in a deep bowl and accompany with the golden chicken tacos. Decorate with sour cream, fresh cheese, lettuce, and guacamole.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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