fideo soup

How to Make Sopa de Fideo? It is a warm comforting soup made with a tangy tomato base and golden brown noodles. Kids love it!!

Sopa de Fideo (Mexican Noodle Soup)

Oil ((optional))

Angel hair pasta

(14.5 oz) Diced tomatoes tomatoes

Onion, (white, chopped)

Garlic cloves, (peeled)

Vegetable stock

Mexican zucchini, (diced)

Lime,

In a medium pot get your vegetable stock boiling hot and set aside.

Set a large pot to medium heat and add oil. Once the oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.

While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.

Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.

Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season.

Serve with a wedge of lime so everyone can add as much lime juice as they like.&nbsp;

Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, Latin inspired Chipotle Chicken Zucchini &quot;fideo&quot; soup combined with bright fresh cilantro, creamy avocado and some crumbled queso fresco on top.

Chipotle Chicken Zucchini "Fideo" Soup (Slow Cooker or Instant Pot)

oz boneless (skinless chicken breasts)

salt

black pepper (to taste)

olive oil

onion

garlic

chicken broth

tomato sauce

chipotle chile in adobo (chopped)

oregano

cumin

bay leaves

cilantro

zucchini

(5 oz avocado, pitted and sliced)

queso fresco

For Slow Cooker:

Season chicken with salt and pepper and place in the slow cooker.

Heat a medium nonstick skillet over medium heat, add oil, onion and garlic and saute until soft, 3 to 4 minutes.

Transfer to the slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of the cilantro and bay leaves.

Cover and cook low 4 to 6 hours.

Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.

Discard the bay leaves and remove the chicken, shred with 2 forks and place back in the slow cooker along with the zucchini and cook on high until the zucchini is tender crisp, about 5 minutes.

To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.

For Instant Pot:

Season chicken with salt and pepper.

Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, 3 to 4 minutes.

Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves.

Cover and cook high pressure 20 minutes. Quick or natural release.

When the pressure releases, open the Instant Pot, discard the bay leaves and remove the chicken, shred with 2 forks and place back in the pot along with the zucchini.

Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes.

Sopa de Fideo, also known as Mexican noodle soup, is a tomato-based soup that's easy to make and perfect for the whole family! This satisfying and comforting soup is also vegetarian and vegan.

tomatoes

onion, (chopped)

garlic ((about 1 large clove))

cumin powder

chicken or vegetable broth, (divided)

olive oil, (divided)

fideo pasta

(plus

Add canned tomatoes, onions, garlic, cumin and 1 cup broth in a large blender. Blend until completely smooth. Blend this in a blender until smooth.&nbsp;

Heat a medium saucepan over medium high heat. Add 1 tablespoon of olive oil and add blended tomato sauce. Cook for 5 minutes, stirring occasionally. Remove from heat.

Heat a Dutch oven or large pot over medium high heat. Add the remaining tablespoon of olive oil and add fideo pasta noodles. Stir fry for 3 to 4 minutes, until pasta has browned a little and begun to blister.

Add the warm blended tomato sauce, the remaining 5 cups of broth and salt. Stir together to combine, cover and cook for 20 minutes, until the noodles are cooked through.

Taste and season with more salt if necessary.

Mexican fideo soup is a staple in the mexican households. A deliciously brothy and comforting meal like no other. Everyone, young and old, love this soup.

Mexican Sopa de Fideo

oz fideo pasta (or vermicelli, angel hair pasta)

tomatoes (or ½ cup of canned tomato sauce)

garlic clove

chicken stock (or water + 3 tsp of chicken buoillon)

Tbsp canola oil

Cut tomatoes in half and place them with the onion and garlic in a blender.

Add 1 cup of chicken stock and blend until pureed.

Preheat the oil in a large saucepan over medium heat.

Add pasta and stir to coat with oil. Cook stirring constantly until the pasta is nicely browned.

Pour the tomato sauce. Let it sizzle while mixing for about half a minute.

Add remaining chicken stock. Season with salt and bring to a boil.

Reduce the heat and let it simmer for about 10 minutes or until fideo pasta is well cooked.

Adjust salt to taste and serve immediately.

This quick, simple, and delicious Sopa de Fideo (noodle soup) is a family favorite. It&#39;s cheesy and flavorful!

Sopa de Fideo Recipe

vegetable oil

chicken broth (low sodium)

Mexican cheese (shredded)

garlic salt (with parsley flakes)

pepper

Add oil to a medium pot and cook on LOW-MEDIUM heat. Add fideo and cook until noodles are coated in oil and have started to brown.

Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.

Add cheese, garlic salt and pepper and stir until combined. Serve warm.

https://content.jwplatform.com/videos/ybU8nJwT.mp4

This quick, simple, and delicious Sopa de Fideo (noodle soup) is a family favorite. It’s cheesy and flavorful!

Sopa De Fideo

Sopa de fideo is the ultimate Mexican comfort food and is super easy to make.

Roma Tomatoes

White Onion

Cloves Garlic

Peppercorns

Jalapeno (Optional)

Tsp Oregano

Parsley

Tsp Ground Cumin

oz Fideo pasta (or other thin pasta

Potato

Chicken Breast (Cooked and shredded)

Salt (to taste)

Cups Chicken Broth

Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.

Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly

Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.

Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.

Add the shredded chicken and the parsley. Let boil for another 10 minutes.

Serve hot and garnish with fresh lime juice, and additional jalapeno slices.

Sopa de coditos is a comforting Mexican soup with elbow macaroni and healthy vegetables covered in a spicy tomato broth. This recipe is quick, budget-friendly, packed with health benefits, and great for all ages.

Quick & Easy Sopa de Coditos

Roma tomatoes

white onion, quartered

garlic,

1-2 chipotles in adobo, seeded

elbow macaroni

carrot,

celery, diced

vegetable broth

½ medium zucchini, diced

Salt & pepper

Lime wedges

Avocado cubes

Hot sauce

Corn tortillas

Vegan queso fresco

Add tomatoes, onions, garlic, chipotles in adobo, and 1 cup of broth to a blender. Mix on high until smooth, then set aside.

Heat olive oil in a stockpot over medium. Add the macaroni in and toast, stirring constantly, until fragrant and golden brown.

Add the carrots and celery, cooking for another 3-4 minutes. Transfer the tomato mixture to the pot and season for another 5 minutes, then pour in the rest of the broth and cilantro sprigs.

Bring everything to a boil, then turn the heat down and simmer the soup for 8-10 minutes. Add the zucchini and simmer for another 5 minutes until the pasta and vegetables are tender.

Taste and season it with salt and pepper to your preference, then serve immediately with a squeeze of lime, cilantro, hot sauce, corn tortillas, etc. Happy eating!

Sopa de Fideo is a comforting Mexican soup, where small pasta simmers in a flavorful tomato based broth. Ready in under 30 minutes, it&#x27;s a perfect weeknight dinner.

cilantro, chopped

avocado, diced

7-8 oz fideo pasta (or thin spaghetti or vermicelli noodles

Tbsp oil

roma tomatoes,

garlic cloves, roughly chopped

Sazon packet (Sazón con Culantro y Achiote)

chicken bouillon (packet

tomato paste (optional)

tsp cumin

water (see note 1)

Add tomatoes, onions, garlic, tomato paste, sazon, chicken...

Add tomatoes, onions, garlic, tomato paste, sazon, chicken bouillon, cumin, and salt to a blender and blend until completely smooth. Set aside.

Heat oil in a heavy bottomed sauce pan...

Heat oil in a heavy bottomed sauce pan or dutch oven over medium high heat. Add the fideo pasta and sauté, stirring constantly, until lightly browned, about 3-5 minutes.

Add the blended tomato sauce and cook for...

Add the blended tomato sauce and cook for 5 minutes. Add water and reduce the heat to simmer and cook for 15-20 minutes, or until noodles are tender. Stir occasionally. Add a small bunch of cilantro towards the last 10 minutes of cook time. Taste and adjust for salt.

Sere immediately with your favorite toppings.

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The most viewed fideo soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine