FIDEO SOUP RECIPES

Name: Traditional Mexican Sopa de Fideo Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 ounce package of “fideo” noodlesu00A0 (thin spaghetti, vermicelli, or angel hair pasta work well ); 2 plum tomatoes (Roma tomatoes); 1 clove garlic; ¼ medium white onion; ¼ ground cumin (optional to add to broth); ½ tsp. Mexican oregano (optional to add to broth); 4 limes; 1 ripe avocado sliced thin (optional for garnish); 8 cups homemade chicken broth; 3 tbsp. vegetable oil (or olive oil); Salt to taste (about 1tsp. will be needed depending on the chicken broth you use)

TRADITIONAL SOPA DE FIDEO RECIPE [STEP-BY-STEP]

Traditional Sopa de Fideo Recipe [Step-by-Step] image

Homemade Sopa de Fideo (Mexican noodle soup) - Thin noodles in a tomato chicken broth served with a squirt of lime. Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl. It's an easy and quick Mexican soup that you will make again and again. Also called, Sopita de Fideo

Provided by Andrés Carnalla

Categories Lunch

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

8 ounce package of “fideo” noodles (thin spaghetti, vermicelli, or angel hair pasta work well )
2 plum tomatoes (Roma tomatoes)
1 clove garlic
¼ medium white onion
¼ ground cumin (optional to add to broth)
½ tsp. Mexican oregano (optional to add to broth)
4 limes
1 ripe avocado sliced thin (optional for garnish)
8 cups homemade chicken broth
3 tbsp. vegetable oil (or olive oil)
Salt to taste (about 1tsp. will be needed depending on the chicken broth you use)

Steps:

Preparation
Serving

Nutrition Facts : ServingSize 2 cups, Calories 469 kcal, CarbohydrateContent 43 g, ProteinContent 20 g, FatContent 17 g, SodiumContent 168 mg, SugarContent 2 g

FIDEO LOCO - HOMESICK TEXAN

Fideo loco - Homesick Texan image

Provided by Lisa Fain

Yield 6

Number Of Ingredients 25

Ingredients

1 teaspoon safflower oil
1 pound ground beef
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Pinch cayenne
1/2 teaspoon kosher salt
1/2 cup chopped cilantro
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes
2 chipotle chiles en adobo
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon kosher salt
5 cups water
1 tablespoon safflower oil
4 ounces thin noodles such as vermicelli or capellini, broken into 1-inch pieces
2 cups pinto beans or 1 (15-ounce) can pinto beans, drained
1 tablespoon lime juice
1/2 cup chopped cilantro
Crumbled Cotija cheese, for serving
Flour tortillas, for serving

Steps:

In a Dutch oven, heat the oil on medium-low and add the beef and onion. While occasionally stirring, cook until the onions are soft and the beef is beginning to brown, about 7 minutes. Stir in the garlic, chili powder, cumin, oregano, cayenne, salt, and cilantro and while stirring occasionally, continue to cook for 10 more minutes. Taste and adjust seasonings and then pour the beef into a mixing bowl.
Meanwhile, for the fideo, place in a blender the onion, garlic, diced tomatoes, chipotle chiles en adobo, chili powder, cumin, and salt. Once you’ve moved the cooked meat from the pot, add the water to the pot and swirl around while scraping the bottom to get all the remaining bits. Add the water to the blender and then blend until smooth.
Add the oil to the pot and pasta. While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes.
Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro. Taste and adjust seasonings. Serve warm topped with Cotija cheese and with tortillas on the side, if you like.

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