Ingredients
4
4 servings
- •1 (14.5 ounce) can diced tomatoes
- •1 small onion, chopped
- •1 large clove garlic, coarsely chopped
- •2 tablespoons olive oil
- •1 (7 ounce) package fideo pasta, uncooked
- •3 (14.5 ounce) cans chicken broth
- •coarse salt and freshly ground black pepper to taste
- •1 tablespoon chopped fresh cilantro
Instructions
- Place tomatoes, onion, and garlic into a blender; pulse several times to get the mixture moving, then blend until smooth, 30 seconds to 1 minute.
- Heat olive oil in a skillet over medium-low heat; stir in fideo pasta. Fry pasta gently, stirring often, until golden brown, 2 to 5 minutes. Remove from heat.
- Pour tomato mixture into a large saucepan; stir in chicken broth and noodles. Bring to a boil, then reduce heat to medium-low and simmer until noodles are tender, 7 to 8 minutes.
- Season with salt and pepper; stir in cilantro and cook until warmed through.
Nutritional Facts
Per 4 servings
- Calories: 292
- Carbohydrate: 44g
- Fat: 8g
- Fiber: 3g
- Protein: 9g
- Sugar: 7g
Related Recipes
"Dry" Mexican Noodle Soup (Sopa Seca de Fideos)
Mexican Noodle Soup (Sopa de Fideo)
Quick Fideo
Sopa de Mariscos (Seafood Soup)
Fideo
Sopa de Tortilla (Mexican Tortilla Soup)
Authentic Puerto Rican Sofrito
Sofrito Chicken
Mexican Chicken Meatball Soup (Sopa de Albóndigas de Pollo)
Sopa De Lima (Mexican Lime Soup)
Chef John's Spanish Garlic Soup (Sopa de Ajo)
