Sopa Seca de Fideo (Mexican Dry Soup)
A recipe for Sopa Seca de Fideo (Mexican Dry Noodle Soup)! Toasted noodles are simmered in a chipotle-tomato sauce until tender for a quick and flavorful meal.
Servings 4 Servings
Ingredients
- 2 cups (350 grams) diced tomatoes or a 14.5 ounce can diced tomatoes
- 1 small onion chopped, or 1/2 of a larger onion
- 2 cloves garlic peeled and chopped
- 1 chipotle en adobo
- 2 tablespoons (30 milliliters) vegetable oil
- 8 ounces (227 grams) Fideo or Angel Hair broken into about 1 inch (2.5 centimeter) pieces
- 2 cups (473 milliliters) chicken broth
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
For serving:
- Fresh cilantro
- Chopped or sliced avocado
- Queso Fresco
- Crema
Instructions
- In a blender, add the tomatoes, onion, garlic, and chipotle. Blend until smooth.
- In a large saucepan, drizzle the oil over medium low heat. Add the fideo noodles and cook, stirring frequently, until golden brown.
- Sit in the pureed tomato mixture, chicken broth, cumin, salt and pepper to taste. Bring to a boil.
- Once the liquid begins to simmer, reduce heat to low, cover, and cook, stirring often, until all the liquid has been absorbed. This will take 12-15 minutes. Season with additional salt if needed- based on the salt content of your broth.
- Serve immediately with desired toppings such as cilantro, avocado, and Queso Fresco.