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Photo of Sopa de fideos by WW

Sopa de fideos

3
Points® value
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)

Notes

Fideos are like short angel hair pasta and they’re used to make soups throughout Latin America. You can substitute any thin-shaped pasta, but if you want to make it more appealing to young ones, try it with alphabet-shaped pasta.

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