Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the fideo noodles and sprinkle with salt. Stir continuously for 2-3 minutes until golden brown and fragrant. Remove the noodles and set aside.

In the same pot, combine 1 finely chopped onion and 2 minced garlic cloves with remaining oil. Sauté for 3-4 minutes until the onion is translucent. Add 14 oz of crushed tomatoes and blend until smooth. Cook for another 10 minutes.

After the tomato mixture has simmered, add 1 teaspoon of ground coriander, 1 teaspoon of cumin, and more salt to taste. Stir well and let the spices bloom for about 2 minutes.

Return the toasted fideo noodles to the pot, mix with the tomato-spice mixture. Pour in 4 cups of broth, stir to combine and bring to a gentle simmer. Cook for 15-18 minutes until noodles are tender.

Ladle into bowls and garnish with crumbled queso fresco, fresh cilantro, and lime wedges. Enjoy hot!