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.
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.
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.
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.
Add your ½ cup of diced cilantro to your noodles and cover your pan for 10 minutes.
Add 1 cup of Mazola® Corn Oil to a different pan and let it heat up for 3 minutes.
Grab the tortillas, fill them with the already shredded chicken breast, and then roll them up.
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.
Serve the soup in a bowl and top it off with 3 taquitos, lettuce, Mexican sour cream, and queso fresco.