Mexican Noodle Soup - Sopa de Fideo

Toasted noodles in a spicy, flavor packed broth. Toast noodles in a few splashes of olive oil over medium heat. Apx 9 ounces of noodles. Toss well and keep them moving. Remove noodles as they brown off and set aside. Clean out the pot and add about 10 ounces of pork Chorizo. Add a few ounces of ground beef or chopped steak of choice if desired. Allow meat to brown off a bit. Add a small, sliced onion and a chopped bell pepper. Add a whole Jalapeno or Serano pepper if desired. Add a diced Roma tomato. Allow all to cook together about ten minutes. Sprinkle in two teaspoons of chili powder (ancho is nice) Sprinkle in one (1) Tsp cumin A Add One Tablespoon of minced garlic and two teaspoons of chicken bullion. Allow seasonings to toast off a minute or two then add two more chopped Roma tomatoes. Pour in four cups of low sodium chicken broth. Add in 1/4 cup Tomato Sofrito sauce. Add a cup and a half to two cups of water. Add a few splashes of Mexican hot sauce. Add 1/2 Tsp Mexican Oregano Bring to a good simmer. Taste and adjust seasonings to taste. Add the toasted noodles back in and simmer 5 to 10 minutes, until the noodles are softened. Taste broth and adjust seasoning to taste, add additional water or chicken broth to adjust soup consistency to taste. Finish off with some Mexican cheese, splash of lime juice. Perhaps some Cilantro.