Sopa Seca de Fideo is a dry noodle soup (not actually like your usual liquid soup or broth) that is very common in Central Mexico, and the process for making it is similar to the one for making Mexican red rice. I know some cooks that also roast the tomatoes, onion and garlic, adding extra delicious flavor to the end result. Some variations cook the sauce with tomato and Ancho peppers, which gives it a darker color, and another recipe uses three different types of dried peppers. This time we will be making the basic recipe.
This dish is a comfort food for many people; it’s a meal that is traditionally eaten at home, or in small mom-and-pop eateries. At home, I serve it in the same way as I would spaghetti. In Mexico, it’s common for home cooks to use chicken bouillon instead of homemade chicken broth to enhance soup taste. Sometimes I receive readers’ emails telling me that they went to have dinner at a Mexican friend’s house and that his mom’s rice or fideo taste very different. In most cases, the secret ingredient is usually chicken bouillon!
- 2 medium-large tomatoes (about 16 oz. or 2 ½ cups chopped)
- ¼ of a medium size onion, chopped
- 1 large garlic clove
- 1 Chipotle pepper in adobo*
- 1-1/2 tablespoon vegetable oil
- 1 (7.05-ounce) package of Fideo (Vermicelli) noodles
- About 1 1/2 cups of Chicken broth **
- ½ teaspoon oregano
- Salt to taste
- 1/3-cup Mexican cream or other thick cream
- ½ cup of Mexican queso añejo, cotija or fresco***
- 1 Avocado, sliced
- Chopped cilantro
- Red onion slices
- Pork cracklings
- When you buy Chipotles in adobo, depending on the brand you buy, some will be spicier than others.
- If you don’t have chicken broth, mix 1 tablespoons of Knorr Chicken Bouillon with 1 ½ cups of hot water.
- I know not everyone has a Latin store around the corner, and finding a Mexican cheese will not be your best option. You can use Parmesan cheese as a substitute.
1. Place chopped tomatoes, onion, garlic, and chipotle pepper into your blender, then add 1 cup of the chicken broth and process until you have a medium-fine sauce. Set aside.
2. Heat oil in a medium size skillet and then add the noodles. Fry until slightly browned, stirring often to avoid burning the noodles. This step will take about 2-3 minutes. Remove noodles from skillet.
3. Add to the skillet the tomato sauce, ½ cup of broth, oregano, and salt to taste. Turn the heat up to bring to a boil (about 5 minutes). Once the sauce starts boiling, add the noodles, reduce heat to low, and cover the skillet to let simmer.
4. Keep cooking for about 12-15 minutes, stirring occasional as needed until noodles are cooked and tender. If the sauce still seems too liquid when the noodles are cooked through, simply remove the skillet from the heat and set aside for 5 minutes. This will allow the noodles to absorb the remaining liquid from the sauce.
To serve, garnish with crumbled cheese, a drizzle/dollop of cream, and avocado slices, or any of the other options mentioned above. Enjoy!
I know it sounds weird, but some people in Mexico use leftovers from this noodle dish as a filling for tacos or even sandwiches!
In case you wanted to give your family a snack to enjoy while preparing this dish, you can check out my recipe for creamy chipotle dip; it’s easy, delicious, and fun!
Also, if you live in the Dallas, Houston, Los Angeles, San Antonio, or Phoenix area, be sure to check with your local Walmart representative about a special Dia de los Muertos event going on at select stores. You’ll definitely want to bring the family out for this!
Leave a comment and share you experience with the recipe.
If you are on Pinterest, check our boards with hundreds of delicious ideas I'm pinning for you! Or if you are on Instagram, check out the meals pictures or stories ideas.