Mexican Fideo Soup with Chicken Taquitos

Ingredients

• 6 garlic cloves
• 1 cup water
• 7 cups boiling water
• 2 lbs. chicken thighs with bone
• Salt to taste
• 2 bay leaves
• Salt & pepper to taste
• 3 roma tomatoes
• 2 garlic cloves
• Small piece of white onion
• 1/2 jalapeño
• 1/2 tbsp chicken bouillon
• 1 tbsp tomato bouillon
• 1/8 tsp ground cumin
• 1 cup water (for salsa)
• 7 oz fideo
• Cilantro (to taste)
• Tortillas (for taquitos)
• Monterey Jack cheese (or cheese of choice)
• Crema mexicana (for serving)
• Salsa verde (for serving)
• Queso fresco (for serving)
• Aguacate (for serving)
• Salsa macha (for serving)

Instructions

1. Blend 6 garlic cloves and 1 cup of water.
2. In a dutch oven, set to medium high heat, add 7 cups of boiling water.
3. Add 2 lbs. of chicken thighs, salt, 2 bay leaves, and the garlic mixture.
4. Cover and cook for 45 minutes or until the chicken is fully cooked.
5. Remove the chicken and reserve the chicken broth.
6. Shred the chicken and season with salt and pepper, then set aside.
7. For the salsa, blend 3 roma tomatoes, 2 garlic cloves, a small piece of white onion, 1/2 jalapeño, 1/2 tbsp chicken bouillon, 1 tbsp tomato bouillon, 1/8 tsp ground cumin, and 1 cup of water.
8. In a pot set to medium heat, sauté a quarter of a white onion and 2 minced garlic cloves for about a minute.
9. Add 7 oz of fideo and fry until golden, about 3 minutes.
10. Add the salsa and strain it into the pot.
11. Add 5 cups of the reserved chicken broth and mix.
12. Check for chicken bouillon and add cilantro, then cover and cook for about 12 to 14 minutes.
13. Prepare the tacos by microwaving tortillas until soft.
14. Fill tortillas with chicken and cheese, then roll them up.
15. Fry the taquitos in a pan set to medium heat with oil for about 3 minutes per side or until golden.
16. Serve the soup with taquitos and top with crema mexicana, salsa verde, queso fresco, aguacate, and salsa macha.