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My review
Mexican Noodle Soup (Sopa de Fideo)
Ainé
"Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick."
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Ingredients
45 m servings 248 calsOriginal recipe yields 6 servings (8 cups)
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Directions
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- 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.
- 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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1/28/2018
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....
3/5/2018
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.