Mexican Noodle Soup with Fire-Roasted Tomatoesģ medium garlic cloves, smashed and peeledĢ jalapeño chilies, 1 stemmed, halved and seeded, 1 stemmed, seeded and thinly slicedġ4½-ounce can diced fire-roasted tomatoes OR diced tomatoes Any combination or all of them will enhance your soup. To do so easily, place them in a zip-top plastic bag and seal, then snap them into 1- to 2-inch pieces.Ĭhopped fresh cilantro, red onion, diced avocado, crumbled tortilla chips and crumbled queso fresco are all common toppings that lend lovely color and texture. Vermicelli or capellini pasta work in this recipe, but the noodles should be broken to make toasting them easier. If you have only regular canned tomatoes (whole or diced) in the pantry, they’ll work fine but will lack the smoky subtleties. Traditional recipes often call for roasting fresh tomatoes before adding them to the soup, but in this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we mimic those flavors with canned fire-roasted tomatoes.
