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Mexican Noodle Soup (Sopa de Fideo)

Rated as 5 out of 5 Stars

"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
Original recipe yields 6 servings (8 cups)

Directions

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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 29 8.4 13 1070 Full nutrition

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Reviews

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Newest

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.