Sopa de Fideo (Mexican Noodle Soup)
Sopa de Fideo or Mexican Noodle Soup is a delicious soup made with simple ingredients. With just a few ingredients you will have a hyper yummy soup in no time. Total comfort soup at it's best!
- 7 ounces fideo I use Barilla Brand, could also break thin spaghetti into 1 1/2 inch pieces
- 5 roma tomatoes rinsed and quartered
- 1 cup onions chopped
- 1 small red pepper (optional) diced
- 1 serrano pepper (optional) whole
- 3 garlic cloves minced
- fresh cilantro
- 4 cups chicken broth
- 1/2 teaspoon oregano
- 3 teaspoons Knorr Caldo de Tomate (with chicken flavor) bouillon
- 4 tbsp olive oil or vegetable oil
- salt and pepper to taste
Topping Ideas (Optional)
- avocado cubes or slices
- queso fresco crumbled with fingers
- hot sauce
- more cilantro
- Mexican crema
- toasted tortilla strips or serve with warm tortillas
Begin with fideo pasta or break thin pasta into small pieces.In large pot, add three tablespoons of oil over medium heat. Add fideo, stir with a large spoon and toast fideo until nicely browned.Remove fideo from pot and set aside in a bowl.
Add another tablespoon of oil and add the chopped onions, chopped red pepper (I ran out of red peppers) and serrano pepper (keep whole), stir and cook for about 4 minutes.
Add chopped garlic and cook for another minute. Stir ingredients well.
While onions, peppers and garlic is cooking, blend the tomatoes, oregano, one cup of broth and tomato bouillon until completely smooth.
Pour contents to the pot and add the additional chicken broth to pot. Add salt and pepper to taste. Bring to a boil.
After broth has boiled, cook broth for 10 minutes on medium low.
Add the fideo to the pot and cook until pasta is cooked through. About another 10-12 minutes.Serve soup alone or with toppings.
Serving: 6g | Calories: 228kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 637mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 20.5mg | Calcium: 32mg | Iron: 0.8mg