Sopa de Fideo Recipe
This easy Sopa de Fideo is a 20-minute Mexican noodle soup with toasted fideo, tomato broth, and melty cheese, just like our family makes it.
Servings: 5
Ingredients
- 3 tablespoons vegetable oil
- 1 (7-ounce) bag fideo pasta
- 2 (8-ounce) cans tomato sauce
- 24 ounces chicken broth, low sodium
- ½-1 cup Mexican cheese, shredded
- garlic salt, with parsley flakes
- pepper
Instructions
- Add 3 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Add 1 (7-ounce) fideo and toast, stirring often, until the noodles are golden brown and fragrant, about 3 to 5 minutes. Watch closely because they can burn quickly.
- Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
- Add ½-1 cup cheese, garlic salt, and pepper and stir until combined. Top with chopped avocado, a squeeze of lime juice, a sprinkle of queso fresco, and fresh cilantro if desired. Serve warm.
Video
Notes
Noodle substitute. If you can't find fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast.
Store leftovers in an airtight container(s) in the refrigerator for 3-4 days, or freeze for 3-4 months.
Nutrition
Serving: 1g | Calories: 49kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 575mg | Potassium: 36mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 0.03mg | Calcium: 79mg | Iron: 0.2mg