Sopa de Fideos (Mexican Soup)

 

  

 

 

I have been in love with Mexican flavors for most of my adult life. It was not something which I grew up with.  I first encountered Mexican food when I was living out West when I was a very young woman.

I think that the very first thing I cooked for my family was Enchiladas from a recipe I discovered in a Sunset Magazine Cookbook from way back when.  The original recipe was for chicken enchiladas, but I used to use it after Thanksgiving and Christmas to make Turkey Enchiladas. They were a real favorite with my family!

 

Gradually my repertoire increased to make Tacos, etc.  We found a few Mexican restaurants we enjoyed eating at.  Margaritas and Chimichangas and Fajitas were real favorites. At first it was a bit of a challenge to cook these things at home, but gradually over time Tex Mex ingredients became more available and it became easier.

When I was living in the UK, during my early days there, it was almost impossible to find Mexican ingredients, but they gradually became much more available, largely due to the efforts of a Chef named Tomasina Miers who won Master Chef one year.  

She was really big on Mexican flavors, having travelled extensively in Mexico. I believe she now runs several Mexican restaurants in the UK.

 

This Mexican soup, Sopa de Fideos, is a comforting stock-based noodle soup. It is part of the cuisine of Spain, Mexico, Tex Mex cuisine and a part of the Philippines (Cavite.)

Fideo means noodle and the plural is meant to mean noodles, usually a type of vermicelli or angel hair, cut into small pieces.  The pieces are toasted in oil and then cooked in a tomato broth seasoned with garlic, onion, and other spices and seasonings. 

Like North American chicken noodle soup there are many versions of Sopa de Fideos.  This one I am sharing today was adapted from one I found on Eating Well.

Their recipe included chicken which was poached in the broth and then shredded and added back in. I wanted something much simpler, so I left out the chicken and cut back on the amounts of ingredients needed to make only 3 - 4 servings.

It is delicious. If you enjoy noodle soups and Tex Mex flavors, then be prepared to fall in love with this simple soup!  It makes a great light lunch or a fantastic first course for a Mexican meal!

 

WHAT YOU NEED TO MAKE SOPA DE FIDEOS

Really simple ingredients. You will find that you probably already have everything you need in your store cupboard!

• 1 (14 oz/420g) tin of chopped tomatoes in tomato juice
• 1 small white onion, peeled and chopped
• 1 large clove of garlic, peeled and chopped
• 1 small handful of fresh coriander (cilantro) chopped
• 1 tsp ancho chili powder
• 1/2 tsp dried Mexican Oregano
• 3/4 tsp ground cumin
• 1 TBS light olive oil
• 2 1/2 ounces (75g) Fideo noodles (or angel hair pasta broken into 1-inch pieces)
• 3 cups (720ml) chicken stock or broth
• salt and black pepper to taste
• fresh lime wedges, hot sauce, or crisp tortilla strips to serve

 

Cilantro is one of those things that people either love or loathe.  Some people find that it tastes like soap to them, and they really don't like it at all. I don't blame them. If it tasted like soap to me then I wouldn't want to eat it either.

If you are one of those who can't stand cilantro just substitute flat leaf parsley in its place. You can also add a bit more oregano than the recipe requires along with the parsley.

 

The recipe specified Mexican Oregano. It has a stronger, slightly different flavor from regular oregano. Mexican oregano has a citrus and floral note with a hint of anise. You can substitute Marjoram for it if you don't have it.

Also, the vermicelli. I used Italian noodles called Fillini, which are basically the same thing. What you want is a very thin pasta, like angel hair. You can use angel hair in its place, just make sure you break it up into small pieces. 

 

HOW TO MAKE SOPA DE FIDEOS

This is a very simple soup to make. You will need the use of a regular blender or an immersion blender. 

Combine tomatoes, onion, garlic, cilantro, chili powder, cumin and oregano in a blender. Puree until smooth.

Heat the oil in a medium-large saucepan. Add the noodles. Cook, stirring constantly, until the noodles are toasted. (About 2 minutes.)

Add the tomato mixture slowly. It will spatter, so be careful. Cook, stirring, for a minutes. Add the chicken broth. Bring to the boil.

Reduce to a simmer and cook for 7 to 8 minutes, until the noodles are tender.

Serve the soup hot, ladled into heated bowls. Serve with some crisp tortilla strips on top (optional), lime wedges for squeezing and a splash of hot sauce.

 

This was my first time making this soup and I can promise you that it won't be my last. It was incredibly delicious!  I didn't have any lime to squeeze into it, but I can imagine how much more delicious it would be with that.

I did top mine with some crispy tortilla strips meant to go on salads. They were a bit spicy and crisp. I thought they were really nice on top!  I hope you will want to make this soup and that if you do you enjoy it as much as I did.

Don't you just love that fun tablecloth?  My friend Victoria sent it to me from California. It was the perfect backdrop!  Color filled and exciting! Just like Mexican food!

If you are a fan of Mexican flavors, you might also enjoy these recipes:

QUICK AND EASY BAKED CHICKEN TACOS - Deliciously quick and easy to make these chicken tacos are a real favorite. I have downsized to feed two people but have put quantities to feed 6 people in brackets.

STACKED TURKEY MEXI-MELTS - Kind of like stacked Enchiladas I guess   . . . with separate layers of re fried beans, enchilada sauce and cheese. You can use ground beef instead of ground turkey if you prefer.

Sopa de Fideos

Yield: 4

Author: Marie Rayner

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This quick and easy soup is Mexican comfort food. A rich and well flavored chicken tomato broth filled with loads of toasted Fideo Noodles. It's delicious. If you can't get Fideo noodles you can substitute broken angel hair noodles.

Ingredients

• 1 (14 oz/420g) tin of chopped tomatoes in tomato juice
• 1 small white onion, peeled and chopped
• 1 large clove of garlic, peeled and chopped
• 1 small handful of fresh coriander (cilantro) chopped
• 1 tsp ancho chili powder
• 1/2 tsp dried Mexican Oregano
• 3/4 tsp ground cumin
• 1 TBS light olive oil
• 2 1/2 ounces (75g) Fideo noodles (or angel hair pasta broken into 1-inch pieces)
• 3 cups (720ml) chicken stock or broth
• salt and black pepper to taste
• fresh lime wedges, hot sauce, or crisp tortilla strips to serve

Instructions

1. Combine tomatoes, onion, garlic, cilantro, chili powder, cumin and oregano in a blender. Puree until smooth.
2. Heat the oil in a medium-large saucepan. Add the noodles. Cook, stirring constantly, until the noodles are toasted. (About 2 minutes.)
3. Add the tomato mixture slowly. It will spatter, so be careful. Cook, stirring, for a minutes. Add the chicken broth. Bring to the boil.
4. Reduce to a simmer and cook for 7 to 8 minutes, until the noodles are tender.
5. Serve the soup hot, ladled into heated bowls. Serve with some crisp tortilla strips on top (optional), lime wedges for squeezing and a splash of hot sauce.

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