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Mexican Noodle Soup (Sopa de Fideo)

"Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick."
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45 m servings 248 cals
Original recipe yields 6 servings (8 cups)

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  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. 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

Per Serving: 248 calories; 11.6 g fat; 29 g carbohydrates; 8.4 g protein; 13 mg cholesterol; 1070 mg sodium. Full nutrition

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This turned out perfect! My roma's were small so I used 3 but that is the only change I made. There never seems to be enough liquid in the recipes I've made in the past but this one was spot on....


Made this for our school's church this past Friday for no meat soups. It was a hit. The chili gives it a nice kick. Would def make this again for my family.