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In a large pot, heat the olive oil over medium heat.
Add the vermicelli noodles to the pot and toast them lightly, stirring frequently to avoid burning. This should take about 3–4 minutes.
Add the chopped onion and minced garlic to the pot and sauté until softened, about 2–3 minutes.
Stir in the diced tomato, cumin, and chili powder (if using). Cook for another 2 minutes until the tomato begins to soften.
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Season with salt and pepper to taste.
Let the soup simmer for 10–15 minutes, or until the noodles are tender and the flavors have melded together.
Garnish with fresh cilantro and serve with lime wedges for added freshness.
Serving and storage tips:
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