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
Uncooked vermicelli
4 oz
Uncooked onion
1 large
Garlic
2 large clove(s)
Ground cumin
2 tsp
Canned tomatoes
28 oz
Canned chipotle peppers in adobo sauce
1 item(s)
Chicken broth
4 cup(s)
Table salt
¾ tsp
Fresh lime juice
1 Tbsp
Cilantro
½ cup(s)
Crushed red pepper flakes
½ tsp
Instructions
1
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
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
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
4 Stir in lime juice and sprinkle with cilantro and pepper flakes.
5
Serving size: (1 cup)
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