A twist on the super easy and frugal Mexican noodle soup my grandmother used to make. It features chorizo, shrimp and a jar of salsa to shake things up!
In a jumbo cooker or shallow stockpot, heat oil over medium heat until hot. Add fideo and cook until golden brown, about 4-5 minutes; constantly stirring. Remove and set aside.
Add chorizo and squash. Break chorizo into crumbles as you stir for about 2-3 minutes. Season with salt, pepper, and cumin.
Add fideo, Mrs. Renfro's salsa, and chicken broth. Stir and turn heat to high and bring to a boil; then reduce heat to simmer. Add in shrimp; stir and cover for 10-15 minutes or until squash and fideo are tender.
Season to taste. Garnish with cotija cheese and enjoy!
Be careful — fideo burns easily!