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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Velva- Tomatoes on the Vine says
Your Mexican noodle soup looks comforting. Also, it appears hearty enough to be the main course. Thanks for sharing.
Velva-Tomatoes on the Vine
Sarah says
This soup was awesome! I don’t like cilantro so I left it out, I used green onion. This was liked by my family of 4, which is a challenge.
This soup would be an excellent tomato base for endless possibilities of soups. Thanks :)
Amanda Formaro says
Thanks Sarah! I agree, it’s a great starter for adding in other goodies :)
Tara says
This soup turned out great! So easy to put together and my son loved it!
Amanda Formaro says
So glad you enjoyed it Tara!
Margie says
My mama and I made it the same way(ingredients)but now because my children like onions they can see and taste I add the diced onions to the noodles after they are almost brown. If I have some I also add any cooked left-overs I have like any kind of meat diced, chicken, fish,tofu all diced. Also left over cooked vegetables diced. If you don’t have tomatoes you can also use Hunts tomatoe sauce. I put it in the same frying pan where I am frying the noodles and onions when they are finished browning. I fry the tomatoe sauce with the noodles and onions until the tomatoe sauce is bubbling
Amanda says
Sounds wonderful Margie!
glenda says
very tasty, but I would use only half to 3/4 the bag of noodles. using the whole bad made it reall thick.
readycarlos says
I’ve seen simple versions of Sopa de Fideos and more complicated versions that involve roasting and pureeing the tomatoes, sauteing the onions and garlic in chorizo oil….SHEESH! This is supposed to be a simple dish. Your recipe looks very easy and involves a lot of the traditional elements. Like most Mexican dishes, there are regional variations. This is a dish that everyone’s Tia or Abeula made and there’s a lot of room for personalization. I can’t wait to try this!
Amanda says
I hope you like it! it’s really one of my favorites, adding in the cilantro at the end is a must. Love!
Bethany says
I love, love, love sopa de fideos!!! It makes for a great soup, especially when the kiddos are sick or for whenever the craving for some hits! I love to watch my 2 year old slurp the noodles up, its so cute! :) I also like to add veggies and chicken as well.
A suggestion to making the soup would be this: The night before you want to make the soup, slow cook some chicken breast in some water and seasonings like garlic, bay leaf, onion, peppercorn, salt, cumin, and oregano. Let it cook on LOW, shred or cut chicken into chunks, strain the broth and recycle it in the soup. Homemade broth is 10x better than the broth in the can, but if you have no time just use the stuff in the can……no prob! ;)
Amanda Formaro says
I agree, I always have homemade broth in my freezer :) Love this soup too and make it often!
L. Allen says
Sopa de Fideo is such a simple recipe, but one of my very favorites! Love love love it! Going to prepare it for dinner tonite! Mmmmm!
Hope says
I am drooling just thinking about dishing this up tonight. Thanks for the recipe!
Christina Noriega says
Love this soup just finished making it ….
Daune diaz says
Simple and easy . My husband needed a little homestyle comfort food. Thanks!
Anonymous says
My boyfriends mom makes this soup all the time and she gave me the recipe but I forgot some stuff and found this made it up and it taste just like hers I can't wait to make it from them! Also I top mine with some sour cream. Mmmm.
Deeba PAB says
Comfort in a bowl Amanda. Delicious!! Adopt me?
Cookin' Canuck says
I love how simple this is, Amanda! Dipping a big hunk of bread in here would be perfect.
Megan says
I love how simple this is! It would warm me right up! :)
Amanda says
Hope you enjoy it!
Anonymous says
Great soup I had many times in Queretaro, Mexico. This recipe sounds very similar to that which I had, minus the creme fresh. Will sure give it a try.
Amanda says
Anonymous – That's wonderful! So glad you enjoyed it :)
ChicagoVeg- That looks great! Good luck with your new blog!
thechicagovegetarian says
Hey, Amanda, if you'd like the vegetarian version of this recipe, I have it on my blog:
http://thechicagovegetarian.blogspot.com/2010_01_01_archive.html
I hope to have as many posts as you do someday!
Anonymous says
My family used to make this soup when I was growing up. I haven't had it since I was like 10 and out of no where I got this huge craving for it! Your site was the 1st I found that sounded about right on the ingredients…I made your recipe + some chicken and it was right on! Thx!