Tomato Noodle Soup with Rolled Chicken Taquitos

Instructions

1. Add to your blender: – 1 red bell pepper, 2 Roma tomatoes, 2 tbsp of tomato bouillon, 1 tbsp of chicken bouillon, 2 chipotle chili peppers, 1/4 of white onion, 2 garlic cloves, 1 cup of water – and blend.
2. Start by adding ¼ cup of Mazola^® Corn Oil to your pan on medium- high heat, to the same pan you will be adding one bag of noodles. Allowing the noodles to sauté for about 3 minutes should make your noodles look crisp.
3. Transfer your tomato sauce to the pan where the noodles come to a crisp and add 5 cups of water. Lower your stove to medium-high heat.
4. Add your 2 diced York potatoes and let them come to a boil; let it boil until potatoes and noodles are soft, which should take about 15 minutes.
5. Add your ½ cup of diced cilantro to your noodles and cover your pan for 10 minutes.
6. Add 1 cup of Mazola^® Corn Oil to a different pan and let it heat up for 3 minutes.
7. Grab the tortillas, fill them with the already shredded chicken breast, and then roll them up.
8. Drop the rolled tortillas into the pan and allow them to sauté for about 2 minutes on each side, then remove them from the pan to a drying rack or plate.
9. Serve the soup in a bowl and top it off with 3 taquitos, lettuce, Mexican sour cream, and queso fresco.
10. Enjoy!

Recipe by Jesus Zambrano of @jesuszambranoofficial