Sopa De Fideo (Mexican Noodle Soup)
Tags: Dinner Mexican Soup
Yield: 4
- 2 tablespoons olive oil
- 8 ounces uncooked fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 6 cups chicken broth
- Fresh cilantro leaves
- In a Dutch oven, heat oil over medium heat. Add noodles; cook and stir until lightly browned, 3-4 minutes.
- Meanwhile, place tomatoes, onion, garlic and seasonings in a blender. Cover and blend until smooth. Pour over noodles. Add broth; bring to a boil. Simmer, uncovered, until noodles are tender, 5-7 minutes. Garnish with cilantro.
- If you’d like to add ground beef to this soup, start by browning it in the Dutch oven. After it’s mostly cooked through (about five minutes), add the noodles and proceed with the recipe as written.
