Sopa De Fideo - Mexican Noodle Soup

Simple, warm and comforting, Sopa de Fideo is the best of two worlds or should I say soups? A combo of classic chicken noodle and tomato with a mellow kick, it's almost as easy as popping open a can - but so much better! 

This tomato and noodle soup is a lunchtime staple in many Latin households and it's not hard to see why. It takes just a few ingredients to make, it's cheap and it's absolutely soul-satisfying!

You can serve this Mexican soup by itself, or alongside a plate of Picadillo Tacos or with this super easy flatbread!

🥘 Ingredients

Here's what you'll need:

• Canned Tomatoes: fire roasted tomatoes with green chiles provide a slightly smoky and spicy flavor but you can use plain diced tomatoes as well.
• Chicken Stock: Traditionally made with Maggi bouillon but any good chicken stock works well. Homemade chicken stock provides fabulous body to the soup, so if you have some, use it! For vegetarians, a good vegetable stock works too.
• Onion & Garlic: Either yellow or white onions work, just don't use a sweet or red onion.
• Fideo: Fideo is sold in some large supermarkets in the Hispanic foods section or you can find them in Latin grocery stores. If you can't find them, you can use angel hair pasta. Just break up the strands with your fingers.

🍜 Where did Sopa de Fideo originate?

Although no one knows for sure, most historians think the soup originated in Spain. It was introduced to the Philippines in the 1600's by the Spanish and so people believe it was brought to Mexico with the Spanish Conquistadors.

❓What is Mexican Fideo?

Fideo are thin, short noodles used in Sopa de Fideo and in Sopa de Fideo con Pollo - Fideo soup with chicken. The word "fideo" means "noodle" in Spanish and the noodles are typically fried before cooking which gives them a rich and nutty flavor.

🔪 How to make Sopa de Fideo from Scratch

This Mexican noodle soup is incredibly easy to make!

1. Blend together the tomatoes, diced onion, and garlic until smooth.
2. Heat the vegetable oil in a large pot and add the fideo.
3. Stir the fideo until it is toasty brown. Add the tomato mixture and stir.
4. Add the cumin and then the chicken stock. Bring to a boil and then simmer. Serve!

📖 Tips

Garnishes: Jazz up your soup this mix and match list!

• Squeeze of fresh lime juice.
• Diced avocado
• Crumbled Queso Fresco
• Fried tortilla strips
• Fresh cilantro
• Fresh Mexican Crema
• Hot sauce if you like it spicier

Additions:

• Add cooked, shredded chicken for Sopa de Fideo con Pollo!
• Add more vegetables like zucchini, corn and diced, sauteed peppers.

🍲 How to Store:

You can store this in the refrigerator for up to 2 days. The soup also freezes very well. Defrost in the refrigerator and re heat in the microwave or on the stove.

🥗 What to serve it with

• Hibiscus Margarita- I've tried more than my fair share and this one is truly the best - no sweet and sour mix needed!
• Aperol & Tequila Cocktail - Sweet, tart and refreshing!
• Mexican Flan - a simple, sweet and creamy ending to any meal!

📖Recipe

Sopa de Fideo

Simple and comforting, Sopa de Fideo is short on ingredients and long on flavor!

0

Print Pin Rate Add to Collection Go to Collections

Course: Soup

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Calories: 505kcal

Author: Nancy Buchanan

Equipment

• Knife
• Cutting board
• blender or food processor
• soup pot
• measuring cups and spoons

Ingredients

• 2 Tbsp. vegetable oil
• 1 cup fideo noodles
• 1 14.5 oz. Can diced tomatoes with chiles
• 1 small yellow or white onion diced
• 2 large garlic cloves
• 1 teaspoon cumin
• 6 cups chicken stock
• 1 avocado optional
• ¼ cup cilantro optional

Instructions

• Combine the canned tomatoes with onions and garlic in a small food processor or blender.
• Blend for about 2 - 3 minutes until the mixture is smooth Set aside.
• In a large saucepan or dutch oven, heat vegetable oil over medium heat.
• Add the fideo noodles and saute for 2 - 3 minutes until the noodles are golden brown.
• Add the tomato mixture and stir to combine.
• Add the cumin and then the chicken stock and stir to combine.
• Bring the soup to a boil and reduce to a simmer.
• Simmer for 5 - 10 minutes to blend flavors.

Recipe Notes

Substitutions:

Tomatoes:You can use regular diced tomatoes instead of tomatoes and chiles. If you want the soup a little spicier you can a fresh jalepeno or ½ teaspoon of your favorite hot sauce.

Stock: For a vegetarian version, you can easily use vegetable stock in place of the chicken stock.

Garnishes: 

Jazz up the soup with any of these optional garnishes!

• Squeeze of fresh lime juice.
• Diced avocado
• Crumbled Queso Fresco
• Fried tortilla strips
• Fresh cilantro
• Fresh Mexican Crema
• Hot sauce if you like it spicier

Storage:

• Store in the refrigerator for up to two days.
• Freeze for up to 3 months. Place in a freezer safe container and cover. 

Reheating:

You can re heat the soup in the microwave or on the stove top. 

 

 

Video

Nutrition

Calories: 505kcal | Carbohydrates: 64g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 524mg | Potassium: 788mg | Fiber: 6g | Sugar: 8g | Vitamin A: 141IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!