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Chop 2 medium tomatoes, ¼ onion. Mince 2 cloves of garlic.
In a blender, combine tomatoes, onion, garlic, ¼ tsp cumin, and ¼ tsp chili powder. Blend until smooth.
In a large pan, heat 1 tbsp oil over medium heat until shimmering hot.
Add the fideo noodles to the hot oil and toast until golden brown. Remove noodles from oil and set aside.
Add the blended tomato mixture to the pot along with 4 cups of chicken broth and bring to a boil.
Once the broth boils, add the toasted fideo noodles. Reduce heat and simmer for 10-15 minutes until the noodles are tender.
Serve the sopa de fideo hot, garnished with fresh cilantro and a squeeze of lime.