Mexican Soup: Sopa de Fideos

This Mexican Soup is my version of the classic Sopa de Fideos. You can easily make this fideo soup at home with a handful of tasty ingredients. This classic reminds me of one of our most popular soup recipes, Italian Sausage Tomato Orzo Soup but with different pops of flavor. These two soups make my favorite list.

Mexican Soup: Sopa de Fideos

I love Mexican food. The flavors are wonderful and everything always smells so good. I’ve been to many Mexican restaurants and they seem to always give you a small cup of Sopa de Fideos (Mexican noodle soup) as an appetizer before the meal. 

Tips for Making Sopa de Fideo

• Fideo is the Spanish word for noodle and sopa translates to soup. You can find small packages of fideo in the ethnic aisle of your local grocery store. You can also use thin spaghetti noodles. Simply break them into small pieces about an inch or two long first.
• You can use your favorite brand of diced canned tomatoes, I actually prefer to use a fire-roasted flavor for this recipe.
• This recipe calls for canned or boxed chicken broth, but many families like to use water and bouillon. The brand I’ve seen used most often for this soup is Knorr, but your favorite brand will also work great. If you make your own chicken stock, use 6 cups for this recipe.
• Don’t skip the fresh cilantro in this recipe. The flavor of the cilantro really makes this soup and it wouldn’t be the same without it. You can get a fresh bunch of cilantro at your local grocer for around a dollar, and you can make fresh salsa using what you have left over! You can also chop your remaining cilantro and freeze it in ice cube trays by filling each compartment with fresh cilantro and some water.
• You don’t really need special equipment for this recipe, though a blender is very helpful. You could also blend the ingredients in a food processor or use an immersion blender.

Ingredients for this Mexican Soup

• one-7 oz package of Fideo or thin spaghetti broken into small pieces
• 2 tablespoons olive oil
• 1- 14 oz can diced tomatoes
• 3- 14 oz cans chicken broth
• 1 small yellow or white onion, chopped
• 1 large clove of garlic, coarsely chopped
• 1 tablespoon fresh chopped cilantro
• freshly ground black pepper
• course salt

Helpful Kitchen Tools

• Chef’s knife
• Medium skillet
• Blender
• Cutting board

How to make Mexican Noodle Soup

This recipe is super comforting and often used as a soothing lunch when someone isn’t feeling well. Chicken soup is good for the soul!

1. Combine canned tomatoes, onion and garlic in a blender. Blend until smooth.
2. Warm olive oil in a medium skillet and add fideo noodles. Cook over medium-low heat, stirring regularly, until all pasta noodles are golden brown. Remove from heat.
3. Combine tomato mixture, chicken broth and the noodles in a medium saucepan. Season with pepper and salt.
4. Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
5. Add chopped cilantro and cook 2 more minutes or until noodles are done.

There you have it! A delicious pot of Mexican soup, a tasty dinner recipe perfect for any night of the week.

What to Serve with Sopa de Fideos

This soup is perfect as an appetizer served in a small cup. Here are some dishes we think it would be great with:

• Some of our favorite main dish recipes include Sheet Pan Chicken Fajitas, Chicken Tacos, and Carne Asada.
• For the sides, try my delicious Mexican Street Corn and classic Spanish Rice. My friend Stephanie has another version of this rice as well.
• To drink we always love a Margarita, but this Mexican Inspired Sangria is great for a dinner party.
• And for dessert, bake up these Mexican Chocolate Cupcakes or a batch of Mexican Cookies. 

Looking for more soups in the colder months?

Try our delicious Rustic Garlic Potato Soup, Vegetable Rice Soup, Cream of Asparagus Soup, or this Chipotle Chicken Soup.

Sopa de Fideos: Mexican Soup

This Mexican Soup is known as classic Sopa de Fideos. Whether you need a comforting chicken broth soup or an appetizer for dinner, it's a must try.

5 from 11 votes

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Course: Appetizer

Cuisine: Mexican

Servings: 6 cups

20 minutes mins

Calories: 196

Author: Amanda Davis

Ingredients

• ▢ 7 ounce package of Fideo or angel hair pasta broken into small pieces
• ▢ 2 tablespoons olive oil
• ▢ 14 oz can diced tomatoes
• ▢ 42 oz cans chicken broth 3 14-oz cans
• ▢ 1 cup onion chopped
• ▢ 1 clove garlic coarsely chopped
• ▢ 1 tablespoon fresh chopped cilantro
• ▢ freshly ground black pepper
• ▢ course salt

Things You'll Need

• ▢
  Chef's knife
• ▢
  Large skillet
• ▢
  Blender
• ▢
  Cutting board

Before You Begin

• You can find small packages of fideo in the ethnic aisle of your local grocery store. You can also use thin spaghetti noodles. Simply break them into small pieces about an inch or two long first.
• You can use your favorite brand of diced canned tomatoes, I actually prefer to use a fire-roasted flavor for this recipe.
• This recipe calls for canned or boxed chicken broth, but many families like to use water and bouillon. The brand I've seen used most often for this soup is Knorr, but your favorite brand will also work great. If you make your own chicken stock, use 6 cups for this recipe.
• Don't skip the fresh cilantro in this recipe. The flavor of the cilantro really makes this soup and it wouldn't be the same without it. You can get a fresh bunch of cilantro at your local grocer for around a dollar, and you can make fresh salsa using what you have left over! You can also chop your remaining cilantro and freeze it in ice cube trays by filling each compartment with fresh cilantro and some water.
• You don't really need special equipment for this recipe, though a blender is very helpful. You could also blend the ingredients in a food processor or use an immersion blender.
•  

Instructions

• Combine canned tomatoes, onion and garlic in a blender. Blend until smooth.
• Warm olive oil in a medium skillet and add fideo noodles. Cook over medium low heat, stirrly regularly, until all pasta noodles are golden brown. Remove from heat.
• Combine tomato mixture, chicken broth and the noodles in a medium saucepan. Season with pepper and salt.
• Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
• Add chopped cilantro and cook 2 more minutes or until noodles are done.

 

Nutrition

Serving: 1cup | Calories: 196cal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Sodium: 824mg | Potassium: 395mg | Fiber: 2g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 22.2mg | Calcium: 45mg | Iron: 1.5mg

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This post was originally published on this blog on Feb 9, 2009.