This Mexican sopa de fideo is a chicken noodle soup in a tomato sofrito base. It is very easy to make and extremely delish!
We will be making a sofrito with canned tomatoes, bell pepper, onion, cilantro and spices. We will then fry our angel hair pasta for a few minutes, add the sofrito, some chicken stock and the chicken. Our soup will be ready within 30 minutes. I used better than bouillon for the chicken stock and did not add any extra salt to this. However, I would recommend that you taste it and adjust accordingly.
Serve this with diced avocado and lime wedges. I know you should eat it with tortillas to keep it real but I love dunking some crusty bread into this incredibly rich broth.
This is what you are going to need to make this easy and delicious Mexican sopa de fideo –
Sopa de Fideo
1- 28 oz (794 grams) can of peeled tomatoes
1/4 of a large red bell pepper
1 cup cilantro with stems
6 garlic cloves
1/2 small onion — peeled and halved
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon black pepper
2 teaspoons Chile ancho powder or a serrano or a jalapeño (optional)
approximately 1/3 of a 16 oz package of angel hair pasta — cut in fourths
6 cups of chicken broth 4 skinless, boneless chicken thighs — cut into thirds
Place the tomatoes, bell pepper, cilantro, garlic, onion, cumin, oregano, black pepper and Chile ancho into a blender. Blend until smooth. You are making a sofrito.
Heat some oil in a heavy pot and add cut pasta. Cook, stirring constantly, until the pasta starts slightly browning. Add the sofrito to the pan. Be careful as it will splatter. Cook for a minute, stirring constantly.
Add the chicken stock and mix. If your chicken stock has no salt, add salt to taste.
Add the chicken. Mix it in. Cover the pot and cook for about 20 to 25 minutes until the pasta and the chicken are cooked. Make sure the chicken is fully cooked. Taste for salt and adjust.
Ladle into a bowl. Add some cilantro leaves and avocado cubes on top. Serve with lime wedges on the side. Enjoy!