Put chicken to boil.

Chop bell pepper, onion, jalapeño, garlic.

Combine water and chicken boullioin cubes in stockpot on medium heat.

Heat skillet with olive oil. Add onion, jalapeño, and bell pepper. Cook until onion is translucent. Sprinkle with garlic salt. Add garlic.

Put diced tomatoes in food processor for 3 seconds. Add tomato to jalapeño mixture.

Sprinkle jalapeño tomato mixture with desired amount of garlic salt, salt, and pepper. Simmer for 5 minutes.

Add jalapeño tomato mixture to chicken stock. Leave on medium heat.

Heat skillet used for tomato mixture with olive oil. Once heated, add fideo pasta. Brown pasta and add to soup stock.

Keep skillet heated used for pasta. Shred boiled chicken into large chunks and add to skillet. Sprinkle with garlic salt and add a couple spoonfuls of soup stock.

Allow chicken to simmer for 5 minutes. Combine with soup mix and wait until noodles are ready.

Once noodles are ready, soup can be eaten immediately or let sit for 10 minutes for a thicker caldo.