Comfort food? Yes! Without it being too indulgent, it still brings back memories of being a kid. It was easy for my Mom to prepare a big pot of fideo because she knew we all loved it and it could feed a large family. Most times the sopa de fideo was not prepared with meat. We would enjoy the picadillo on the side or on top of the fideo. But this recipe combines the two together!
I could not think of anything more comforting than a big bowl of sopa de fideo con carne(beef and pasta soup). Fideo pasta is very similar to vermicelli, that is most traditionally toasted and then cooked in a tomato broth. It is one of those simple staple recipes that most of us growing up in a Mexican home recognize.
How do you like to garnish your bowl of sopa de fideo. Most times, I like just a squeeze of fresh lime juice and couple dashes of hot sauce. Warm corn tortillas on the side! Fideo always reminds me of my dad. He used to prepare it at home sometimes and it was very special to sit down and enjoy a bowl of fideo with Dad. When he was older, and then sick, one of the only foods he found comfort in was a bowl of fideo. #sopadefideo
You could also prepare this recipe with sliced, boneless chicken. Or if you prefer whole pieces of chicken, just allow time for chicken to cook in the tomato/chicken broth before adding the fideo back in.
Sopa in any shape or form is always a crowd pleaser on a cold day!!
A little salsa macha? Yes!
Sopa de Fideo con Carne(Mexican-Style Vermicelli with Beef)
Ingredients
Ingredients
- 3 tbsps Avocado or Olive oil
- 7 oz fideo pasta vermicelli or broken spaghetti works well too
- 1 pound ground chuck
- 1 tsp salt
- 1 tsps fresh cracked pepper
- 1 tsps granulated garlic
- 3/4 cup onion, diced
- 3 cloves garlic, minced
- 1 serrano left whole
- 2 small russet potatoes, peeled and diced
- 1 small red bell pepper, diced
- 5 roma tomatoes, quartered
- 5 cups chicken broth or water
- 1/3 tsp Mexican oregano
- 3 tsp chicken or tomato bouillon
- 8 Sprigs of fresh Cilantro
Garnish
- 9 oz avocado, slices
- 10 oz queso fresco sliced or crumbled
- Mexican Crema optional
Instructions
Directions
- In a large skillet, combine 3 tablespoons of oil and 7 oz. of fideo pasta. Heat to medium heat. When it begins to fry, stir often, until pasta is mostly toasted. Set it aside.
- Preheat a large pot at medium heat for 3 minutes. Add the ground chuck. Season with 1 teaspoon each of salt, pepper, and granulated garlic. Cook for 10 minutes, stirring as needed, until nicely browned. Remove excess fat.
- Add the onions, bell pepper and whole serrano. Sauté for 3minutes. Fold in the potatoes and garlic. Season lightly with salt and pepper and sauté for 5 minutes. The serrano is added whole to add flavor with minimal heat.
- In the blender, combine the tomatoes, 3 cups of broth ,oregano, and bouillon. Blend on high until smooth and pour into pot. Pour in remaining broth currently. Bring to a boil. Reduce to a simmer and continue cooking until potatoes are fork tender and most of the foam from tomatoes evaporates. Taste for salt.
- Add the toasted fideo pasta into the simmering pot. Add in a few sprigs of cilantro. Stir gently and continue cooking for 7-8 minutes or until pasta is cooked through. Serve right away. Garnish and serve with warm corn tortillas.
Notes
Reader Interactions
Comments
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I’m from Texas, we can this Fideo Loco . Comfort in a bowl ????
I love that Anna!!!!!!!!!!!!!!
I’ve got leftover pulled chicken this would work for. Gonna try it!
Sounds perfect Carrie!
Hello Sonia, can I use ground beef instead of chuck?
Absolutely you can.
I used ground turkey in this recipe. It was delicious, my family loved it! Thank you for all these wonderful Mexican recipes 💕
I enjoy both ground turkey and chicken as well. Thanks for the feedback Lucia!
Delicious just like all your other recipes! Thank you!
So happy you enjoyed the recipe Stephanie!
How many does this serve?
How many people will this serve?
It serves up to 6 people
Thank you! Cannot wait to try this!
It’s pure comfort food Priscilla!
I made this and my husband and I loved it. Making it again tonight. I love mexican cuisine. I also make homemade tortillas to go with it.
Hi Louann! So happy that you both enjoyed the fideo recipe. Thank you for the feedback!
Hi Sonia!
I’ve made this so many times and it comes out good every time! Only problem I seem to have is that it never comes out “soupy” like in your photo above. Even when I seem to add more broth/water to it, by the time the noodles cook, the broth is all gone. I live in a high altitude state, so not sure if that affects anything. Any advice? Thank you so much!
Prisicilla, I serve it right away as soon as the fideo is cooked through. Otherwise it will absorb the broth if it sits. Another thing I like to do it have some reserved warm broth in another pot. So when I serve it, I add extra broth to the bowl.
what is the calories per serving
I am sorry Daniela, I don’t have that information at this time.
Oh my! So delicious! I switched the ground beef for ground elk. Over the top! I’ve been linking this recipe to everyone I can!
Thank You Robin! I appreciate your feedback on the recipe!
Can I use soffits in place of the tomato boullion?
What are soffits?? You can just use real chicken broth or chicken base with water if you don’t want to use bouillon.
Sorry, I meant sofrito, autocorrect got me!
Well sofrito is a little different from chicken bouillon, but it would work too.
hello i really want to make this but i don’t have some of the ingredients and we are tight on money i don’t have the tomatoes can i just use a tomato soup ? and for the broth i can just use chicken broth correct ?
Hi Ava! You could certainly use tomato soup, combined with chicken broth to prepare this recipe. As long as you have enough broth to cook the pasta all the way through, it should be fine.
This recipe absolutely looks amazing! I can’t wait to try it out, but is there another options than to using a blender for the sauce?
You chop it all fine by hand. It will still be delicious!
Hello. This will be the first time I make fideo. Do you add water?
The ingredients list 4 cups of broth or water. That’s up to you to use water or chicken broth
Can you clarify how to use the serrano pepper? The ingredients list says to use it whole, and the instructions say to sauté it with the onions, garlic and potatoes. So if you don’t ever slice it or blend it, do you serve it? Or is this a typo?
The serrano is added whole to add flavor with minimal heat. If you prefer to slice , chop or mince it to add heat, that is optional.
Do you take it out at the end?
Take what out?
I was born in Harlingen, Texas, Rio Grande Valley! Family moved to Arizona when I was just an infant. I grew up with the Q & Q brand fideo. Its been many years since they stopped selling it here locally. This past week my dads cousin (90 years old) send us a huge box of our fave brand fideo. Mom can no longer remember how to make it. I needed the recipe. La Piña to the rescue. Fideo, fresh pot of beans and tortillas on the menu for Sunday’s Dinner. Thank you for sharing your recipes. You are a gift that keeps on giving.😘❤️
Hi Diana! I truly appreciate you taking the time to write to me. It always brightens my day when I hear that the foods and recipes I grew up with can bring joy to others. It makes all the hours and effort worthwhile! Thank You!
I just discovered you yesterday, and spent hours pouring over everything I could find. Your food sounds like what we used to get in AZ when I was a kid. Can’t wait to start trying the recipes out. This soup will be my first, then the Chili Relleno’s .
Hi Sandi! So Happy you stumbled onto my blog as well! Thanks for taking the time to write!
Amazing!!! Simply delicious. This is definitely a keeper.. I will be sharing this recipe with my 4 sisters.
Thank You Romie!!