Sopa de Fideo

This Sopa de Fideo comes together quickly with just a handful of pantry staples. The key step is toasting the noodles before adding liquid, which gives the soup its signature flavor and texture.

Course Appetizer, dinner, lunch, Soup

Cuisine Mexican

Diet Halal, Kosher

Prep Time 5

Cook Time 20

Total Time 25

Servings servings (2 cups each)

Calories 358kcal

Author Meggan Hill

Ingredients

2 tablespoons olive oil
1 (7-ounce) package fideo pasta (see note 1)
1/2 yellow onion peeled and finely diced
4 cloves garlic minced
1 (8-ounce) can tomato sauce
1 (7 3/4-ounce) can El Pato Hot Tomato Sauce (See note 2)
8 cups chicken broth (see note 3)
Salt and freshly ground black pepper
queso fresco cut into cubes, minced fresh cilantro, and diced avocado, for serving

US Customary - Metric

Instructions

In a large sauce pan over medium heat, heat olive oil until shimmering. Add fideo pasta and sauté, stirring often, until golden brown, about 3 to 5 minutes (watch the noodles so they don't get burned).
Stir in onions and garlic and continue to cook until tender, about 2 to 3 minutes longer. Stir in tomato sauce and El Pato sauce. Cook, stirring often, until tomato sauce deepens in color, about 2 to 3 minutes.
Stir in chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer until noodles are al dente, about 7 to 8 minutes. Season to taste (I don't add anymore salt or pepper at this point), and serve with queso fresco, cilantro, and avocado, or your favorite toppings.

Notes

Fideo pasta: This slender, short pasta is traditionally used in this soup. If unavailable, break vermicelli or angel hair pasta into 1-inch pieces. Toast carefully, as it can scorch easily.
El Pato hot tomato sauce: A Mexican-style tomato sauce crafted with chiles and spices that provides heat and richness. For a milder soup, replace it with an extra can of tomato sauce.
Chicken broth: Knorr chicken bouillon or Better Than Bouillon chicken base is very traditional here.

Nutrition