Sopa Seca de Fideo made with thin fideo noodles cooked in fresh tomato sauce and broth. Topped with crumbled cheese, avocados, and cilantro, this Mexican “dry” soup is a hearty and filling casserole the whole family will love!
When G asked what I was preparing for lunch today, I answered “noodle soup” but failed to elaborate that the “soup” was Sopa Seca de fideo.
The poor guy sat down on the table fully expecting oodles of broth and didn’t quite know what to make of the dry pasta dish that greeted him instead. My bad.
What is Sopa Seca de Fideo
Sopa Seca is a traditional Mexican dish wherein thin fideo noodles are lightly-browned in oil to bring out their nutty flavor and then simmered in fresh tomato sauce and meat broth mostly dry.
This Mexican noodle casserole is usually served with crumbled cheese, sliced avocados, and chopped cilantro. Although hearty and filling as is, you can also add shredded chicken, chorizo, beans or your favorite protein to make a complete meal.
I like to tone down the heat because our niece and nephews love this dish but feel free to kick things up by adding pureed chipotle peppers in adobo sauce or chili de arbor to the sauce.
Give this Mexican “dry” soup for a light lunch or dinner. It’s easy to make, hearty, and tasty just like a real comfort food should be.
In the mood for more amazing Mexican flavors? These charro beans are the perfect side to all your favorite Mexican entrees!
Sopa Seca de Fideo
- 3 large tomatoes
- 1/2 cup water
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoon olive oil
- 7 ounces package fideo, broken into 3-inch lengths
- 2 cups chicken broth
- salt to taste
- 2 avocados, pitted and cubed
- cotija cheese, crumbled
- cilantro, stems trimmed and coarsely chopped
- In a saucepot over medium heat, combine tomatoes and water. Bring to a boil and cook for about 2 to 3 minutes or until tomatoes are softened.
- In a blender, transfer tomatoes including the liquid. Add onions and garlic and process until smooth.
- In a pot over medium heat, heat oil. Add fideo and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
- Add tomato puree and chicken broth. Bring to a boil. Season with salt to taste. Lower heat, cover and simmer until noodles are cooked and liquid is absorbed.
- Ladle onto serving plates and garnish with cheese, avocado, and cilantro.