Sopa de fideo is just one of those Mexican dishes that I identify with and remember enjoying as a child. I still love it! I enjoy this thicker, dry version as well as the soupy version.
Course Side Dish
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4Servings
Ingredients
Ingredients
oil
6oz.fideo pasta
1/4of a white onionsliced thick
2clovesof garlicsmashed
1cuptomato sauceor 3 small roma tomatoes, blended until smooth
1chipotle in adobo
1tablespoonadobo sauce from chipotle
3cupsof warm chicken broth
1/3tsp.cumin
salt and pepperto taste
small handful of cilantro
Garnish
Lime wedges
Mexican crema
Cotija cheesecrumbled or grated
Cilantrochopped
Instructions
Directions
To a skillet, add 3 tablespoons of oil and heat to medium heat. Add in the fideo pasta and spread out evenly.
After a few minutes the pasta will begin to toast and become aromatic. Stir frequently so it doesn't burn for the next few minutes.
Add the onions and garlic and saute for 3 minutes.
Blend the tomato sauce with chipotle and adobo sauce. Add to the skillet and stir in gently. Ladle in3 cups of warm chicken broth and stir gently to combine. Stir in cumin, salt and pepper to taste. Add cilantro on top.
Cook uncovered, stirring gently, now and then until most of the broth has evaporated. Cover and remove from heat. Let sit for 10 minutes before serving. Remove the large pieces of onion and garlic, if you wish. Garnish with lime, crema, queso and cilantro.
Notes
If you prefer a more soup like sopa de fideo, increase the chicken broth to 4 1/2 to 5 cups of water.