Sopa de fideos
4 oz, or Mexican fideos, or cappellini, broken into 2-inch pieces
1 large, finely chopped
2 large clove(s), minced
28 oz, (1 can), whole variety
Canned chipotle peppers in adobo sauce
1 item(s), finely chopped
Canned chicken broth
Fresh lime juice
½ cup(s), chopped fresh
Crushed red pepper flakes
- 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.
- Serving size: (1 cup)