Blend together the tomatoes, garlic, olive oil, oregano, and cumin until smooth. Set aside.

In a large pot, heat olive oil and toast the fideo noodles until golden brown.

Pour the tomato mixture into the pot and fry briefly. Add broth and bring to a boil.

Reduce heat, cover, and simmer for about 5 minutes until noodles are tender.

Stir in chopped cilantro and serve with lime wedges.