Serves 4 to 6


  • 3 dried red New Mexico or ancho chilies, stemmed and seeded
  • 4 cups low-sodium chicken broth
  • 2 garlic cloves, peeled and crushed
  • 1 tsp. kosher salt, plus more to taste
  • 1 Tbsp. canola oil
  • 3 ounces fideo noodles or angel-hair pasta
  • ¼ tsp. cumin seeds
  • 1 small white onion, thinly sliced
  • ½ cup cilantro leaves
  • 2 avocados, cubed, for serving
  • ½ cup Cojita cheese or queso fresco, crumbled, for serving
  • 1 jalapeño, seeded and thinly sliced, for serving
  • 1 lemon, cut into wedges, for serving


    Active time: 20 minutes
    Total time: 40 minutes

    Heat a large, heavy pot over medium-high heat and toast chilies until fragrant, about 1 minute, working in batches if necessary. Transfer toasted chilies to a large, heatproof bowl and pour 1¼ cups hot water over top. Soak chilies, turning occasionally, until softened, about 20 minutes. Drain.

    In a blender, puree chilies with chicken broth, garlic and 1 tsp. salt. Set aside.

    Return pot to medium-high heat. Add oil, noodles and cumin seeds and stir until noodles are golden brown, about 2 minutes. Add reserved chili puree and onion and cover. Simmer very gently, stirring occasionally, for 15 minutes. Season to taste with salt. Stir in cilantro. Ladle soup into bowls and serve with avocado, cheese, jalapeño and lemon wedges.

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