Sopa Seca de Fideos

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. 

Sopa Seca de Fideos (Mexican Noodles)

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

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Description

This soup is a great side dish for a ton of Mexican dishes, and is so easy to whip up. It is a Mexican noodle dish with a variety of flavors. 

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Ingredients

Scale 1x2x3x

• ½ cup of chopped red onion
• 2 garlic cloves, minced
• 1 7 oz package of Fideo 
• 1 ½ cups of chicken broth (for vegetarian use vegetable broth)
• ⅓ cup of corn from a can
• 1 10 oz can of diced tomatoes (with green chilies if available)
• 1 tablespoon of olive oil
• 1 avocado, sliced
• ¼ cup chopped cilantro
• Optional: ½ cup crumbled cotija cheese to garnish

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Instructions

1. 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. Add the garlic for 1 minute. Add the Fideo until it browns. Stir often to avoid burning the noodles for about 2-3 minutes. Add the can of diced tomatoes, stir for 1 minute.
2. 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. 
3. Garnish with sliced avocado, cilantro, and cotija cheese. 

Notes

• If you don’t have chicken broth, mix 1 tablespoons of Knorr Chicken Bouillon with 1 ½ cups of hot water.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 234kcal
• Sugar: 2g
• Sodium: 399mg
• Fat: 8g
• Saturated Fat: 3g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 7mg