Sopa de fideos

Total Time
37 min
15 min
22 min
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.


olive oil

4 tsp

uncooked vermicelli

4 oz, or Mexican fideos, or cappellini, broken into 2-inch pieces

uncooked onion(s)

1 large, finely chopped

garlic clove(s)

2 large clove(s), minced

ground cumin

2 tsp

canned tomatoes

28 oz, (1 can), whole variety

canned chipotle peppers in adobo sauce

1 item(s), finely chopped

canned chicken broth

4 cup(s)

table salt

¾ tsp

fresh lime juice

1 Tbsp


½ cup(s), chopped fresh

crushed red pepper flakes

½ tsp


  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)


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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