Sopa de Fideo (Mexican Noodle Soup)


  • 2 14.5 ounce cans fire roasted diced tomatoes
  • 1 medium onion, chopped
  • 1 teaspoon minced garlic (about 1 large clove)
  • 1/2 teaspoon cumin powder
  • 6 cups chicken or vegetable broth, divided
  • 2 tablespoons olive oil, divided
  • 8 ounces fideo pasta
  • 2 teaspoons salt, plus more to taste


  • Add canned tomatoes, onions, garlic, seedin and one cup broth in a very massive liquidizer. mix till utterly swish. mix this in a very liquidizer till swish.
  • Heat a medium cooking pan over medium high heat. Add one tablespoon of vegetable oil and add merging pasta sauce. Cook for five minutes, stirring often. take away from heat.
  • Heat a Dutch kitchen appliance or massive pot over medium high heat. Add the remaining tablespoon of vegetable oil and add fideo food noodles. fry for three to four minutes, till food has suntanned a bit and begun to blister.
  • Add the nice and cozy merging pasta sauce, the rsemaining five cups of broth and salt. Stir along to mix, cowl and cook for twenty minutes, till the noodles area unit burnt through.
  • style and season with additional salt if necessary. 


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