| Ingredients | 1 small onion, chopped |
| 2 garlic cloves, minced |
| 1 large tomato, chopped |
| 1 tablespoon oil |
| 6 cups chicken broth |
| 8 fresh whole cilantro leaves |
| 1/4 teaspoon pepper |
| 3/4 cup grated or crumbled La VacaRica brand Añejo Enchilado cheese |
| 2 cups broken vermicelli or thin noodles |
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| Instructions |
1. In a large saucepan, cook and stir onion and garlic in hot oil until tender. |
| 2. Stir in tomato, broth, cilantro leaves and pepper. Simmer 10 minutes. |
| 3. Stir in 1/2 cup of the cheese and the noodles. Cook 5 to 8 minutes or until the noodles are tender. |
| 4. Garnish with remaining cheese. |
