Combine the canned tomatoes with onions and garlic in a small food processor or blender.
Blend for about 2 - 3 minutes until the mixture is smooth Set aside.
In a large saucepan or dutch oven, heat vegetable oil over medium heat.
Add the fideo noodles and saute for 2 - 3 minutes until the noodles are golden brown.
Add the tomato mixture and stir to combine.
Add the cumin and then the chicken stock and stir to combine.
Bring the soup to a boil and reduce to a simmer.
Simmer for 5 - 10 minutes to blend flavors.
Substitutions:Tomatoes:You can use regular diced tomatoes instead of tomatoes and chiles. If you want the soup a little spicier you can a fresh jalepeno or ½ teaspoon of your favorite hot sauce.Stock: For a vegetarian version, you can easily use vegetable stock in place of the chicken stock.Garnishes: Jazz up the soup with any of these optional garnishes!
Squeeze of fresh lime juice.
Crumbled Queso Fresco
Fried tortilla strips
Fresh Mexican Crema
Hot sauce if you like it spicier
Store in the refrigerator for up to two days.
Freeze for up to 3 months. Place in a freezer safe container and cover.
Reheating:You can re heat the soup in the microwave or on the stove top.