Sopa de Fideo
Simple and comforting, Sopa de Fideo is short on ingredients and long on flavor!
Servings: 4
Calories: 505kcal
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.
Video
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
- Store in the refrigerator for up to two days.
- Freeze for up to 3 months. Place in a freezer safe container and cover.
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