Anna's Version of Egg Tortilla Soup

I used the following for my Adobo powder

3 tablespoons Kosher salt (Used Marlborough Sea Salt)
1 tablespoon White pepper (I used ground as I didn't have white corns)
1 tablespoon Cumin seeds
1 tablespoons Garlic powder

Combine the salt, pepper, and cumin seeds in a dry skillet and cook over medium heat until the spices are lightly toasted and fragrant, about 3 min. Transfer the mixture to a bowl to cool. Combine the roasted spice mixture and garlic powder in a spice mill and grind to a fine powder.

I also used a Poblano pepper as they didn't have Anaheim ones at Moore Wilsons and from what I could find on the Internet the Anaheim is the wusses version of the Poblano. I also couldn't find the Queso Blanco - not that I looked particularly hard. I had meant to get some feta as that seems to be kind of similar but forgot so just used Mainland Mild. I didn't add the rice as I felt 2 carbohydrates were enough.

Even with the Poblano pepper this dish was very mild, possibly 'cause the cheese wasn't a salty one I should have added a bit more salt. Not sure what the deep frying of the pasta does for it, seems to keep it a bit more solid. I'll have the left overs for lunch tomorrow and add a bit more salt.