Ingredients for 4 servings

1 cup coarsely chopped white onion
1 jalapeno pepper, stemmed and coarsely chopped
2 cans (14.5 oz. ea.) diced tomatoes
2 cloves garlic
2 cups water
2 Tbsp. chopped fresh cilantro
3 Tbsp. vegetable oil
4 ounces vermicelli (Fideos), broken
4 tsp. Chicken flavor Bouillon

Directions

Process the tomatoes, onion, garlic, cilantro and jalapeno pepper, in a food processor or blender until smooth; set aside.

Heat oil in a large saucepan over medium heat and cook vermicelli about 3 minutes or until golden brown, stirring frequently; drain on paper towels.

Add reserved tomato mixture and cook about 5 minutes, stirring occasionally. Return vermicelli to saucepan, add remaining ingredients and bring to a boil. Reduce heat and simmer about 7 minutes or until vermicelli is tender, stirring occasionally. Garnish with grated Cotija or Parmesan cheese, lime wedges and additional chopped fresh cilantro leaves.