Sopa de fideos
3
Points®
Total time: 37 min • Prep: 15 min • Cook: 22 min • Serves: 6 • Difficulty: Easy
Feel a cold coming on? This soup might just fight it off! Smooth, spicy, and comforting, this tomatoey pasta soup is like a hug in a bowl. If you’re looking for something kids will like, leave out the chipotle.
Ingredients
Olive oil
4 tsp(s)
Uncooked vermicelli
4 oz, or Mexican fideos, or cappellini, broken into 2-inch pieces
Onion
1 large, finely chopped
Garlic clove
2 clove(s), large, minced
Ground cumin
2 tsp(s)
Canned tomatoes
28 oz, (1 can), whole variety
Canned chipotle peppers in adobo sauce
1 item(s), finely chopped
Chicken broth
4 cup(s)
Table salt
¾ tsp(s)
Fresh lime juice
1 tbsp(s)
Cilantro
½ cup(s), chopped fresh
Crushed red pepper flakes
½ tsp(s)
Instructions
1
Heat 1 teaspoon oil in Dutch oven over medium heat. Add fideos and cook, turning constantly, until golden brown, about 2 minutes. Transfer to bowl.
2
Heat remaining 3 teaspoons oil in same pot over medium-high heat. Add onion and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic and cumin; cook, stirring constantly, just until fragrant, about 30 seconds. Add tomatoes and chipotle en adobo; bring to boil, stirring to break up tomatoes with spoon.
3
Let mixture cool 5 minutes. Puree in blender working in batches, if necessary. Return puree to pot. Stir in broth and salt; bring to boil. Stir in fideos. Reduce heat and simmer, stirring occasionally, until fideos are tender, 6–8 minutes.
4
Stir in lime juice and sprinkle with cilantro and pepper flakes.
5
Serving size: (1 cup)
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