Mexican Sopa

This Mexican Sopa is made with fideo pasta, diced tomatoes, onion, garlic, corn, broth and simmered into perfection.

American eat chicken noodle soup when they are sick and Mexicans eat Sopa de Fideo. This dish brings so much comfort to me and reminds me of relaxing days at home. This soup isn’t just good for sick days, but really any day. It is made with a tomato-based broth that is so full of flavor and perfect for the whole family.

What you will need

• Tomatoes: I like using tomatoes from the can because it comes already prepared and with the juices. You should opt for the fire roasted tomatoes or the diced tomatoes with green chilies.
• Onion: This dish traditionally uses red onion, but you can use white or yellow.
• Broth: If you are vegan or vegetarian, skip the bouillon cube and use vegetable broth. If you would like chicken broth, that works too!
• Corn: I used fresh corn but you can use corn from a can.

How to make Mexican Sopa

In a blender, add the onion, garlic, bouillon, tomatoes, salt, and just enough chicken broth to help it blend - blend until smooth. Reserve the mixture to the side.

In a large Dutch oven on medium high heat, add the oil and wait for it to shimmer. Add the pasta and fry until golden brown, tossing frequently, for 3-4 minutes.

Add the tomato sauce mixture, the remaining chicken broth, corn and chili powder. Raise heat to high, stir well and bring to a boil. Reduce heat to low heat, cover and cook for 20 minutes, until the noodles are cooked through.

Taste and season with more salt if necessary.

Other dishes to try like this

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• LENTIL SOUP WITH WHITE WINE AND PARSLEY

Mexican Sopa

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★★★★★

5 from 1 reviews

• Author: Maxine Dubois
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Mexican Sopa is made with fideo pasta, diced tomatoes, onion, garlic, corn, broth and simmered into perfection.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 8 oz fideo pasta or angel hair pasta, crushed by hand
• 2 (14.5 oz) cans diced tomatoes
• 1 medium red onion
• 2 garlic cloves
• 1 teaspoon chili powder
• 1 cup whole corn kernels
• 6 cups vegetable or chicken broth
• Salt, to taste
• Optional: 1 tablespoon chicken bouillon

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Instructions

1. In a blender, add the onion, garlic, bouillon cube, tomatoes, salt, and just enough chicken broth to help it blend - blend until smooth. Leave aside.
2. In a large Dutch oven on medium high heat, add the oil and wait for it to shimmer. Add the pasta and fry until golden brown, tossing frequently, for 3-4 minutes.
3. Add the tomato sauce mixture, the remaining chicken broth, corn and chili powder. Raise heat to high, stir well and bring to a boil. Reduce heat to low heat, cover and cook for 20 minutes, until the noodles are cooked through.
4. Taste and season with more salt if necessary.

Notes

Tomatoes: I like using tomatoes from the can because it comes already prepared and with the juices. You should opt for the fire roasted tomatoes or the diced tomatoes with green chilies.

Onion: This dish traditionally uses red onion, but you can use white or yellow.

Broth: If you are vegan or vegetarian, skip the bouillon cube and use vegetable broth. If you would like chicken broth, that works too!

Corn: I used fresh corn but you can use corn from a can.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 224.8
• Sugar: 3.2 g
• Sodium: 255.9 mg
• Fat: 3.1 g
• Saturated Fat: 0.7 g
• Carbohydrates: 28.3 g
• Fiber: 3.9 g
• Protein: 21.6 g
• Cholesterol: 47.7 mg