Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Sopa de Fideo with Potatoes Recipe | Authentic & Easy Comfort Food

Mexican Sopa Fideo Potatoes: The Ultimate Comfort Dish 🌶️


  • Author: Camily
  • Total Time: 40 minutes
  • Yield: Serves 4

Description

Mexican Sopa de Fideo with Potatoes is a comforting, flavorful noodle soup that’s a staple in many Mexican households. Made with toasted fideo pasta, hearty potatoes, and a rich tomato-based broth, this soup is both filling and easy to make. It’s perfect for cold days or any time you’re craving a warm, nourishing bowl of soup with authentic Mexican flavors. Serve it as a main dish or a side, garnished with fresh cilantro, lime wedges, and a sprinkle of queso fresco for an extra touch of Mexican tradition.


Ingredients

Scale

  • 2 tbsp vegetable oil 🌱 – for toasting the fideo pasta
  • 200g fideo pasta 🍝 – also called vermicelli; it adds the noodle texture
  • 3 medium potatoes 🥔 – peeled and diced into small cubes for a hearty addition
  • 4 medium tomatoes 🍅 – chopped or blended into a purée for a rich, fresh base
  • 1 small onion 🧅 – finely chopped for depth of flavor
  • 2 cloves garlic 🧄 – minced, adding aromatic undertones
  • 1 tsp cumin powder 🌿 – for earthy, warm flavor
  • 1 tsp paprika 🌶️ – adds depth and a slight smokiness
  • 4 cups chicken or vegetable broth 🥣 – as the soup base; vegetable broth for a vegetarian option
  • Salt and pepper 🧂 – to taste, enhancing overall flavor
  • Fresh cilantro 🌿 – chopped for garnish

Optional Ingredients for Extra Flavor:

  • Sliced avocado 🥑 – for a creamy, cooling garnish
  • Queso fresco or cotija cheese 🧀 – crumbled on top for added richness
  • Lime wedges 🍈 – to add a bright, tangy finish

Instructions

  • Toast the Noodles
    In a large pot, heat the vegetable oil over medium heat. Add the fideo pasta and toast it, stirring frequently, for about 3-4 minutes or until golden brown. This step adds a nutty flavor to the soup.
  • Sauté Onion and Garlic
    Add the chopped onion and minced garlic to the pot. Sauté for about 2-3 minutes until the onions become translucent and the garlic is fragrant.
  • Add Tomatoes and Spices
    Pour in the blended tomatoes, cumin powder, and paprika. Stir well and cook for 5-7 minutes, letting the flavors meld together.
  • Add Potatoes
    Stir in the diced potatoes and coat them in the tomato mixture. Let them cook for about 5 minutes, allowing the flavors to infuse.
  • Add Broth and Simmer
    Pour in the broth and bring the soup to a gentle boil. Lower the heat, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender and the noodles are fully cooked. Taste and adjust seasoning with salt and pepper.
  • Garnish and Serve
    Ladle the soup into bowls and garnish with fresh cilantro. Optionally, add sliced avocado, a sprinkle of queso fresco, and a squeeze of lime juice for extra flavor. Enjoy warm!

Notes

  • Make it Vegetarian: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
  • Add Protein: For a heartier meal, add shredded chicken or a can of drained chickpeas.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
  • Adjust the Spice: For more heat, add a pinch of cayenne pepper or chopped jalapeños when adding the garlic and onion.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Cuisine: Mexican

Nutrition

  • Calories: 230 kcal
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 8g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 5g