Heat oil in a large stockpot over medium-high heat. Add vermicelli and cook until golden, stirring constantly. Remove from pot and set aside.
In the same pot, cook beef until browned. Reduce heat to medium and add onion, green pepper, celery and garlic. Cook until onion becomes translucent, about 5 minutes, stirring occasionally. Add tomatoes and cook another 5 minutes.
Stir in TABASCO® Sauce, cumin, salt, vermicelli and chicken broth. Bring to a boil. Reduce heat to simmer, cover and cook until vermicelli is tender, about 15 minutes.
Ladle soup into bowls. Garnish with queso fresco, avocado and cilantro.
Makes 6 servings.