Preparation Steps

• In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the cumin and oregano, and cook for 30 seconds.
• Pour in the chicken broth and add the diced tomatoes.
• Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
• Add the vermicelli noodles and cook according to package directions, usually 5-7 minutes, until tender.
• Season with salt and black pepper to taste.
• Serve hot, garnished with cilantro or a squeeze of lime if desired.