Sopa Seca | America's Test Kitchen

Ingredients

• 8 ounces fideos (2 cups)
• ¼ cup vegetable oil, divided
• 1 pound plum tomatoes, cored and quartered (4 to 6 tomatoes)
• 1 onion, chopped
• 2 garlic cloves, smashed and peeled
• 2 cups water, plus extra as needed
• 2 tablespoons chicken bouillon powder
• ½–1 tablespoon minced canned chipotle chile in adobo sauce
• 1 teaspoon dried oregano
• ½ teaspoon table salt
• ½ teaspoon pepper
• 1 avocado, halved, pitted, and sliced thin
• 1½ ounces queso fresco, crumbled (⅓ cup)
• ½ cup Mexican crema
• ¼ cup chopped fresh cilantro
• ½ cup crushed chicharrones (optional)