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Mexican Noodle Casserole (Sopa Seca) Recipe

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


This Sopa Seca de Fideos, or Mexican Noodle Casserole (Sopa Seca) Recipe, is a great side dish for a ton of Mexican dishes.


  • 1/2 cup of chopped red onion
  • 2 garlic cloves, minced
  • 1 7 oz package of Fideo 
  • 1 1/2 cups of chicken or vegetable broth (for vegetarian)
  • 1 10 oz can of diced tomatoes, or fresh
  • 1 tablespoon of olive oil
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro
  • Optional: 1/2 cup crumbled cotija cheese to garnish


  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. 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.
  2. Add 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. 


  • 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


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