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