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!

Course Main Entree

Cuisine Mexican

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings Servings

Calories 278kcal

Author Lalaine

Ingredients

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

US Customary - Metric

Instructions

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.

Nutrition