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Sopa de Fideo – Mexican Noodle Soup



Recipe makes about 8 cups of soup. 6-8 servings.

• ½ cup yellow onion – peeled and finely diced
• 2 cloves fresh garlic – minced
• 1 – 15 oz. can of fire-roasted tomatoes
• 2 Tbsp. olive oil
• One 7.05-ounce package vermicelli or Mexican fideo noodles
• ½ tsp. cumin
• 6 cups (48 ounces) chicken broth
• 1 jalapeño pepper – whole
• ½ tsp. Mexican oregano
• 1 tsp. kosher salt
• Juice of one fresh lime
• ¼ cup chopped cilantro – more as a garnish


Peel and chop the onion and mince the garlic ahead of time. Place the can of tomatoes in a blender and puree until smooth. Add a little of the broth to thin out.
Put the olive oil in a kettle and add the noodles (broken into 1- to 2-inch pieces). Cook the dry noodles over medium low heat until they start to brown slightly. Add the onion, garlic, and spices and continue to cook until the onions are softened. Add some of the pureed tomatoes to the noodles to stop the browning. Continue to cook a few minutes more. Then add the rest of the tomatoes and the chicken broth. Add the whole jalapeño pepper and bring mixture to a boil. Reduce heat and simmer for about 15 minutes until the noodles are soft. Add lime juice and cilantro when cooking is complete. Serve hot with taco chips, crackers, or tortillas.
Optional: Add a sprinkle of Mexican melting cheese or Monterrey Jack cheese.

Randy Hoelscher is a transplanted Texan and half-time RGV resident. A long-time cooking enthusiast, he enjoys being “The Border Cook,” spreading the word about Mexican and Tex-Mex Cuisine on his web site – TheBorderCook.com – as well as on social media.
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