This Mexican Fideo Soup (Sopa Aguada) 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 Tortilla Soup.
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Why you will love this recipe
Full of flavor: The tomato base with the bouillon will give the soup such a delicious flavor.
Kid Friendly: I grew up eating this soup on sick days, and basically any day. I absolutely loved it and I think your kids will too.
Great for cold weather: I loved eating this soup on a cold winter day.
Serves a crowd: It is very easy to double this recipe and save it in your fridge to have throughout the week.
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 Mexican Fideo Soup (Sopa Aguada) 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 my Mexican Noodle Casserole.
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.
Mexican Fideo Soup (Sopa Aguada)
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Mexican Fideo Soup (Sopa Aguada) is made with fideo pasta, diced tomatoes, onion, garlic, corn, broth and simmered into perfection.
Ingredients
- 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
Instructions
- 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.
- 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.
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
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
Lynette St Germaine
I love fideos - I went to my local Mexican grocery store and got them. This soup was amazing!
★★★★★