Description
Sopa de fideo con carne brings comfort straight from Mexican kitchens to your dinner table, with tender noodles and hearty beef simmering in a rich, savory broth that’ll warm your soul on chilly evenings.
Ingredients
Scale
Main Proteins:
- 1 pound ground chuck
- 7 oz fideo (or vermicelli or broken spaghetti)
Vegetables & Seasonings:
- ¾ cup diced onion
- 3 minced garlic cloves
- 1 whole serrano
- 2 small diced russet potatoes
- 1 small diced red bell pepper
- 5 quartered roma tomatoes
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1 teaspoon granulated garlic
- ⅓ teaspoon Mexican oregano
Liquids, Herbs & Garnishes:
- 3 tablespoons avocado or olive oil
- 5 cups chicken broth (or water)
- 3 teaspoons chicken or tomato bouillon
- 8 sprigs fresh cilantro
- 9 oz avocado slices
- 10 oz sliced or crumbled queso fresco
- Mexican crema (optional)
Instructions
- Drizzle 3 tablespoons of avocado oil into a skillet. Toast 7 oz of fideo pasta over medium heat, stirring constantly until golden brown and fragrant.
- Heat a large pot on medium for 3 minutes. Add 1 pound ground chuck, seasoning with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon granulated garlic. Cook 10 minutes until meat browns completely.
- Toss ¾ cup diced onions, 1 small diced red bell pepper, and 1 whole serrano into the meat. Sauté for 3 minutes, allowing vegetables to soften slightly.
- Mix 2 small diced russet potatoes and 3 minced garlic cloves into the pot. Season again with a pinch of salt and pepper. Sauté for additional 5 minutes.
- Transfer 5 quartered roma tomatoes, 3 cups chicken broth, ⅓ teaspoon Mexican oregano, and 3 teaspoons bouillon into a blender. Pulse until completely smooth.
- Pour tomato mixture into the pot, adding remaining 2 cups broth. Bring to a rolling boil, then reduce heat to low simmer.
- Cook until potatoes become fork-tender and tomato foam dissipates, approximately 12-15 minutes. Taste and adjust seasoning as needed.
- Gently fold toasted fideo pasta and 8 sprigs fresh cilantro into simmering liquid. Cook 7-8 minutes until pasta reaches desired tenderness.
- Ladle soup into bowls. Top with 9 oz avocado slices and 10 oz queso fresco. Serve immediately with warm corn tortillas.
Notes
- Toasting the pasta is crucial for developing a rich, nutty flavor that defines this classic Mexican soup, so don’t rush this step and keep stirring to prevent burning.
- Ground chuck provides excellent depth, but leaner meats like turkey can work for a healthier version, though you’ll want to add a bit more seasoning to compensate.
- The whole serrano pepper infuses subtle heat without overwhelming the dish, but remove it before serving if you prefer milder flavors or have sensitive palates.
- Fresh cilantro makes a significant difference, so chop it just before adding to preserve the bright, herbal notes that complement the hearty broth.
- Prep Time: 14 minutes
- Cook Time: 25-26 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 553 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg