Lisa Lynn's Fideo Soup

5.0
(1)

My husband and I love the appetizer portion of fideo soup offered at many Mexican restaurants as the first course to your lunch or dinner order. So let's have it as the main course! Serve in bowls with a side of limes for a squeeze on top of the soup. We like ours as-is but you can garnish with diced avocado, tortilla strips, crumbled pork rinds, or cilantro. Save in one- or two-serving containers for easy reheating.

1
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 2 cups beef broth

  • 2 cups chicken broth

  • 4 cups vegetable broth, divided

  • ½ (14 ounce) can fire-roasted diced tomatoes

  • 1 medium tomato, cored and halved

  • ½ medium white onion, roughly chopped

  • 2 cloves garlic, peeled

  • 1 teaspoon chicken soup base (such as Better than Bouillon®)

  • 1 tablespoon grapeseed oil

  • 1 (7 ounce) package fresh mint leaves, lightly crushed, plus more for garnish

  • ½ teaspoon dried oregano

  • ½ teaspoon ground cumin

  • 1 medium zucchini, diced

  • 1 pinch salt to taste

Directions

  1. Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.

  2. Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.

  3. Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.

  4. Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.

Cook's Notes:

You can use any combination of broth to equal 8 cups.

For a less spicy version, use regular canned diced tomatoes. Instead of discarding the leftover tomato solids, you can add them to your favorite salsa.

Nutrition Facts (per serving)

149 Calories
3g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 149
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 2mg 1%
Sodium 907mg 39%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 6g
Vitamin C 7mg 35%
Calcium 29mg 2%
Iron 1mg 8%
Potassium 186mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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