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Mexican Noodle Soup (Sopa de Fideo)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Mexican noodle soup made with toasted fideo pasta cooked in spicy chicken broth with serrano-tomato sauce.
Ingredients:
  • 2 quarts chicken stock, divided
  • 2 Roma tomatoes
  • 0.5 small white onion
  • 1 serrano chile, stem removed
  • 1 clove garlic
  • 3 tablespoons vegetable oil
  • 1 (7 ounce) package fideo pasta
  • 3 sprigs parsley
  • salt to taste
  • 0.5 cup grated Cotija cheese
Instructions:
  • In a blender, mix 1/2 cup chicken stock with tomatoes, onion, serrano chile, and garlic until smooth. Strain the tomato sauce into a bowl and set aside.
  • In a saucepan over medium-low heat, warm oil. Add pasta and sauté until lightly browned, stirring constantly for about 4 minutes. Pour in tomato sauce, parsley, and remaining chicken stock. Season with salt. Bring to a boil, then simmer until noodles are soft for about 20 minutes. Sprinkle with Cotija cheese before serving.

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