Matt's Sopa de Fideo
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.87 out of 5 stars
(22)
Ingredients
4 servings
- 2 tablespoons olive oil
- 1 4-ounce package fideo pasta
- 2 cloves garlic, finely minced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2-3 cups chicken stock (divided)
- 1 8-ounce can tomato sauce (divided)
- Crema
- Avocado
- Cilantro
- Freshly shredded cheddar cheese
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Preparation
Step 1
Heat the olive oil in a Dutch Oven over medium-high heat. Add fideo and cook and stir until slightly golden, about 3-4 minutes.
Step 2
Add the garlic, chili powder, cumin, and salt and stir to toast for 60 seconds. Add 1 cup of the chicken stock and 1/2 of the tomato sauce to fideo. Bring to a boil and cook until liquid has almost evaporated.
Step 3
Stir in remaining 1-2 cups of broth (depending on how broth-y you want your soup) and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes. Remove from heat, adjust seasoning as needed. Serve in bowls with desired toppings
Step 4
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