Mexican Noodle Soup (Sopa de Fideo)

Mexican Noodle Soup (Sopa de Fideo)

by Samuel Leclercq 1 year ago
5 (2)
30 minutes
248 kcal
29 g carbs
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Description

Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.

Ingredients
  • 2 quarts chicken stock, divided
  • 2 Roma tomatoes
  • ½ small white onion
  • 1 serrano chile, stem removed
  • 1 clove garlic
  • 3 tablespoons vegetable oil
  • 1 (7 ounce) package fideo pasta
  • 3 sprigs parsley
  • salt to taste
  • ½ cup grated Cotija cheese
Directions
  1. 1. Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
  2. 2. Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
Nutrition Facts
serving: 8 cups
calories: 248 kcal
carbohydrates: 29 g
protein: 8.4 g
saturated fat: 3.6 g
cholesterol: 12.5 mg
sodium: 1069.6 mg
fiber: 2 g
sugar: 3 g