Start by heating up 2 tablespoons of olive oil in a large dutch oven or stock pot under medium heat.

Once the oil starts to sizzle, add the diced yellow onion and cook for about 5 minutes until it starts to become translucent, stirring occasionally. Once the onion starts to become translucent, add the cloves of garlic and cook for 3 more minutes.

Turn the flame off, then use a slotted spoon to transfer the onion and garlic to a blender. Add the tomato paste, chopped cilantro, fresh thyme, Mexican oregano, cumin, kosher salt, and cracked black pepper to the blender and blend until smooth.

Pour this mixture back into your dutch oven or stock pot and cook on medium heat for 5 minutes, stirring constantly. After 5 minutes, whisk in chicken stock.

Place the lid on and bring your broth to a boil. Once it reaches a boil, lower the flame to low and let the broth cook for 30 minutes. After the broth has cooked for 30 minutes taste the broth for salt and adjust, then raise the flame to medium. Once the broth reaches a boil, add the fideo pasta and cook according to directions. (I cooked mine for about 7 minutes)

Serve your fideo hot, and garnish with your favorite toppings like chopped cilantro, diced red onion, and avocado.