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
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!
- 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, stirring 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.
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.
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 6 cups
20 minutes
Calories: 196
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
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.
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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.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Amanda says
Donna – yes it was wonderful!
Tami – When we go to Mexican restaurants they seem to always bring a little cup of this out before the meal. I love it!
Bunny – yes I love them too, the beauty of it is it isn’t an overbearing tomato, you get a lot of chicken flavor from the chicken broth :)
Duck – yes it was great!
Cooking Ninja – I love tomatoes too, can’t wait for summer to slice one up and sprinkle it with salt MMMMMMM
Culinary Wannabe – the beauty of these noodles is that they come this small, you don’t have to break them up. a wonderful little package of pasta :)
Cheri – hope you enjoyed it! Only takes about 15 minutes
Elra – I totally agree, sometimes the simplest things are the best
Michele – Ah yes, I do have a lot of blogs LOL!
Sara – I will have to look that up, thanks for the tip!
Maria – You’ll love it if you try it!
Pam – it’s great, hope you try it!
MaryBeth – Oh yes, I love cilantro too. Since it was my first time trying it I thought I had better be conservative, didn’t want to overpower the other flavors :) You can always add more!
jaye – I thought about adding cumin, will have to try that next time!
Kitchen Flavors – thanks for coming by!
Debbie – mmmm tortilla chips would be good!
Librarian – Yes, warn and tasty it was!
Joe – I haven’t been to Mexico in many years. I remember the wonderful restaurants, Mexican food is so awesome. I’m jealous you are so close!
Joe Chapala says
I love Mexican food too
Fish tacos are one of my favorite Mexican meals.
I love fish tacos.
Taco Fish La Paz in Guadalajara, Mexico has a stand on Avenida La Paz in Guadalajara sounds like ‘Taco Nirvana’.
My experience in Mexico is that some of the best places to eat are those that are off the beaten path that the locals frequent.
I’ve been looking for good places to eat in Guadalajara and Taco Fish La Paz in Guadalajara sounds like just the place.
Fortunately, I live in Ajijic, Jalisco so the trip is a short one.
My mouth is watering,
Gracias!
Joe Chapala
Casa Preciosa Ajijic, Mexico
The Food Librarian says
This looks great! So warm and tasty!
Debbie says
That looks good. I bet it would be tasty also with some tortilla chips on the side…
Kitchen Flavours says
Wow comforting and refreshing….
Jaye says
My Mexican grandmother made this sopa and taught all of us as well. My family adds some cumin to the broth, which sends it completely over the top. Love sopa.
MaryBeth says
This soup looks very tasty…my husband did say however that it didn’t have nearly enough cilantro for him.
Pam says
I’ve never had this soup before but I must try it. Simply and tasty – my kind of soup.
Maria says
I am on a soup kick!! This one looks awesome!
Sara says
This looks great, I love fideos. Rick Bayless has a great fideos recipe that I make often.
Michele says
Don’t mind my ditziness! I HAVE seen your blog before!!!! I love it!
Michele says
Thank you so much for stopping by my blog! I’m going to check yours out right now. This recipe certainly does sound yummy!!! You have a lot of blogs!!!
Elra says
What a delicious and simple soup. Sometimes we all need to make soup with just a few ingredients, yet taste absolutely satisfying. This soup is just that.
Cheers,
Elra
Cheri Sicard says
I was looking for a good soup to make — it’s been cold and snowing here. This is perfect.
Culinarywannabe says
I love how pretty the broken noodles look! I always eat this soup with a big scoop of sour cream – not very authentic, but I have to have it on Mexican food! :)
Aimee says
It’s tradition in my family from Sinaloa, Mexico to add sour cream or mayo. :D
The Cooking Ninja says
It definitely looks delicious and I love tomatoes – whether it is soup or sauce.
The Blonde Duck says
Looks delicious!
I moved! Check me out at http://www.aduckinherpond.com
Bunny says
I am such a sucker for tomato based soups and this sounds and looks great Amamnda!
Tami says
I’ve never heard of this soup before. I know that my family would love it, though. It looks great!
Donna-FFW says
Amanda. That looks so awesome, love it. Looks very authentic, bet it tastes that way also!