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1
Puree the tomatoes, onion, chiles, and garlic in a blender.
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2
Heat 2 tbsp of the oil in a large saucepan over medium-high heat.
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3
Add the chicken and stir-fry for 23 minutes, or until just cooked.
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4
Using a slotted spoon, transfer to a plate.
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5
Add the remaining 1 tbsp oil to the pan and heat.
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6
Reduce the heat to medium-low.
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7
Add the noodles and cook, turning once, about 2 minutes, until golden.
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8
Add the tomato puree and stir until the noodles are coated.
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9
Stir in the stock and return the chicken to the saucepan.
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10
Return the heat to high and cook until the noodles are tender.
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11
Ladle the soup into bowls and top each serving with a dollop of sour cream and some avocado cubes.
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12
Serve hot.
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13
Variation:
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14
Chinese Chicken Noodle Soup: Soak 6 dried Chinese mushrooms in 1 1/4 cup boiling water for 30 minutes.
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15
Strain the soaking water into a large saucepan and add 2 1/2 cups chicken stock.
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16
Slice the mushrooms and cut 2 boneless, skinless chicken breasts into thin strips.
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17
Break up 6oz (175g) rice vermicelli into short lengths, stir into the stock, and bring to a simmer.
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18
Cook for 2 minutes, then add the mushrooms, chicken, and 3/4 cup fresh or thawed frozen corn.
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19
Simmer until the noodles are tender, about 2 minutes more.
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20
Spoon into bowls and serve at once.
