Sopa Seca de Fideo
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!
Servings 4 Servings
- 3 large tomatoes
- 1/2 cup water
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoon olive oil
- 1 package (7 ounces) Fideo noodles, broken into 3-inch lengths
- 2 cups chicken broth
- salt to taste
- 2 avocados, pitted and cubed
- Queso fresco or 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.
Calories: 278kcal | Carbohydrates: 48g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 23.3mg | Calcium: 34mg | Iron: 0.9mg