Crispy Chicken & Potato Taquitos with Sopita de Fideo

For the Chicken & Potato Taquitos:

1. Add chicken, ½ white onion, 3 garlic cloves, ½ jalapeño and 1½ tbsp Knorr chicken bouillon to a pot and cover with water. Simmer until the chicken is cooked through. Remove and shred.
2. Add the 3 medium potatoes to the same broth and cook until tender. Save 4 cups of that broth for the fideo!
3. Mash the potatoes and combine with the shredded chicken. Season to taste with black pepper, garlic powder, and onion powder.
4. Warm the El Comal Corn Ranchera Tortillas, fill with the chicken & potato mixture, roll tightly and fry at 350°F in oil until golden and crispy.

For the Sopita de Fideo:

1. Blend 4 Roma tomatoes, ¼ white onion, 2 garlic cloves with 1 cup of the reserved chicken broth.
2. Toast the 1 cup fideo in 1-2 tbsp oil until golden.
3. Then add the blended tomato mixture and cook for 2–3 minutes.
4. Add the remaining 3 cups of reserved chicken broth and simmer until the fideo is tender. Taste and adjust the seasoning with Knorr chicken bouillon if needed.
5. Turn off the heat and stir in the ¼ cup fresh chopped cilantro.

To serve:

Add the sopita de fideo to a bowl and place the crispy taquitos right into the soup. Drizzle with Mexican crema and red salsa, then finish with crumbled queso fresco.