Mexican Noodle Soup (Sopa de Fideo)

In this easy recipe for Mexican noodle soup, fideo pasta is toasted and simmered into a chicken broth full of a blended serrano-tomato sauce.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 248 Calories

Ingredients

• salt to taste
• 3 tablespoons vegetable oil
• 1 clove garlic
• 2 Roma tomatoes
• 2 quarts chicken stock, divided
• 1 serrano chile, stem removed
• 1 (7 ounce) package fideo pasta
• 3 sprigs parsley
• 0.5 cup grated cotija cheese
• 0.5 small white onion

Recipe Instructions

Step 1

Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.

Step 2

Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.