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.

If you like this recipe, feel free to try my Sopa de Estrellas or my Cream Cheese Poblano Peppers.

Jump to:

• Ingredients
• What is sopa?
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Mexican Sopa
• Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Olive oil
• Fideo or angel hair
• Diced Tomatoes
• Red Onion
• Garlic
• Chili powder
• Corn
• Broth
• Salt

See recipe card for quantities.

What is sopa?

Sopa is the Spanish word for soup. You can have many different versions of sopa. Americans usually think of this recipe when you say Mexican Sopa. It's basically just fideos, broth, and vegetables.

Instructions

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.

Hint: Make sure to cook the fideos dry until brown, to prevent them from being too mushy.

Substitutions

• 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.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish!
• Deluxe - For a dry similar version of this, check out my Sopa Seca de Fideos.
• Kid friendly - add crushed potato chips (ketchup chips!)

Check out this POZOLE ROJO!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days, or frozen for 3 months.

Top tip

Make sure to cook the fideos dry until brown, to prevent them from being too mushy.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.