This Sopa Seca de Fideos dish contains fideos, onion, garlic, corn, and tomato. My mom would regularly make this dish for us. Anytime we were hungry, she would say "Quieres sopa seca?"
In English, this dish is called a Mexican noodle casserole. Sopa seca directly translates to "dry soup." There are many variations to this dry soup, but one thing that is similar, is that the broth is cooked until evaporated, giving the dish its name.
My Sopa Seca de Fideos pairs well with Carnitas, Chicken Achiote or Grilled Shrimp and Vegetable Skewers with Salsa Verde.
How to make Sopa Seca de Fideos
In a large skillet, start by adding the olive oil on medium heat and wait for it to shimmer. Add the onion for about 5 minutes, until soft and translucent. Toss in the garlic for 1 minute, until fragrant. Pour in the Fideo. Stir often to avoid burning the noodles for about 2-3 minutes, until toasted. Add the can of diced tomatoes, stir for 1 minute.
Add the corn and then the chicken broth and wait until the broth boils. Lower heat and add salt and pepper. Keep cooking on low heat for about 12-15 minutes, until the liquid evaporates and the noodles are cooked through.
Garnish with sliced avocado, cilantro, and cotija cheese.Print