Sopa de Fideo

Servings: cups

Calories: 199cal

Combine canned tomatoes, onion and garlic in a blender. Blend until smooth.
14 ounce can diced tomatoes, 1 cup onion, 1 clove garlic
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.
2 Tablespoons olive oil, 7 ounces Fideo
Combine tomato mixture, chicken broth, and the noodles in a medium saucepan. Season with pepper and salt to taste.
42 ounces chicken broth
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.
1 Tablespoon fresh chopped cilantro

5 from 11 votes

You can find small packages of fideo in the ethnic aisle of your local grocery store. You can also use thin spaghetti or angel hair 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.

Course: Appetizer

Cuisine: Mexican

Prep Time10

Cook Time10

Total Time20