In a blender process tomatoes, onion, chile and cilantro. Reserve.
Heat the cup of oil and fry the pasta nests on both sides until golden brown. Set on paper towels to drain. Discard all but 1TBS oil and fry the blended vegetables. Add the chicken stock, bring to a boil and season to taste. Add the carrots (optional) and the fried pasta nests and cook, covered, until they are al dente. Serve with the garnishes to taste.
NOTE: This recipe may be done as a "sopa seca" by reducing the amount of chicken stock in order to have a casserole type dish. In that case, pour the pasta cooked in the sauce into an ovenproof dish, sprinkle top with grated mozzarela or Mexican blend cheeses and put into a hot oven for a few minutes until the cheese melts. Serve with the above garnishes (no lime) and with sour cream on the side.
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|Serving Size: 1 Serving (545g)|
|Recipe Makes: 6|
|Calories from Fat: 425 (78%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 32.5g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 12mg||4 %|
|Sodium 592.3mg||20 %|
|Potassium 773.1mg||20 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 18.1g|
|Protein 11.5g||16 %|
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Calories per serving: 548
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