Traditional Sopa de Fideo

Mexican Noodle Soup

Homemade sopa de fideo (noodle soup) is one of my favorite dishes. This is Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl.

Every kid grows up on it and everyone, young and old, still eats it regularly as part of the typical comida.

Bowl of Traditional Mexican Sopa de Fideo

How to Make

Make it from scratch. It’s worth the small bit of extra effort for the authentic flavor. Many cooks take shortcuts – I’ll admit it. I do too at times – by using tomato and chicken bouillon instead of real chicken broth and pureed tomatoes.

Using powdered bouillon makes an acceptable version, but, it doesn’t make your heart happy in the same way as the real deal does. Make it from scratch and you’ll see what I mean.

Gather Your Ingredients

You’ll need an 8 oz. package of fideos, which are thin Mexican style noodles used to prepare this soup. You can substitute spaghetti broken into 1″ pieces if you are unable to find fideos.

You will also need

  • 2 plum tomatoes
  • 1/4 white onion
  • 1 clove of garlic
  • 8 cups of homemade chicken broth
  • Vegetable oil and
  • 4 limes for garnish
Ingredients Sopa de Fideo

Preparing the Soup

Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic in your blender and set aside. This is what the pureed mixture will look like.

Pureed Tomatoes in Bowl

Fry the Fideo

Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.

Frying Fideos in Pan

Assemble the Soup

Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.

Adding Pureed Tomato to Noodles

Add the chicken or vegetable broth and stir.

Adding Chicken Broth to Noodles

Bring the soup to a boil.

Bringing Noodles to a Boil

Cover and reduce to low heat. Cook for 10 minutes.

Cooking Sopa de Fideo

Your perfectly cooked sopa de fideo is now ready to serve. Be sure to adjust the salt to taste.

Sopa de Fideo Ready to Serve

Serving

Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A spoonful of diced avocado is a nice touch.

Traditional Sopa de Fideo
Bowl of authentic Mexican Sopa de Fideo
Traditional Mexican Sopa de Fideo
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3.7 from 40 votes

Traditional Mexican Sopa de Fideo Recipe

Homemade Sopa de Fideo (Mexican noodle soup) – Thin noodles in a tomato chicken broth served with a squirt of lime. Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl. It's an easy and quick Mexican soup that you will make again and again. Also called, Sopita de Fideo
Course Lunch
Cuisine Mexican
Keyword noodles, soup, tomato
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 bowls
Calories 469kcal
Author Andrés Carnalla

Ingredients

  • 8- ounce package of “fideo” noodles 
  • 2 plum tomatoes Roma tomatoes
  • 1 clove garlic
  • 1/4 medium white onion
  • 4 limes
  • 1 ripe avocado optional for garnish
  • 8 cups homemade chicken broth
  • 3 tbsp  vegetable oil
  • Salt to taste about 1tsp. will be needed depending on the chicken broth you use

Instructions

Preparation

  • Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
  • Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
  • Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
  • Add the chicken broth and stir.
  • Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
  • Check the salt and adjust to taste before serving.

Serving

  • Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.

Notes

Substitutions
  • You can use spaghetti broken into 1″ pieces if you are unable to find “fideos”
  • Substitute canned low-sodium chicken broth if you don’t have homemade.
  • You can also use vegetable broth if you want a vegetarian / vegan soup.
  • You can make an even quicker version of this soup by using 1/2 cup tomato paste and 8 cups water instead of using the tomato and onion and chicken broth.
Extra Touches
  • You can 2 tablespoons of chopped avocado to each bowl as a nice touch.

Nutrition

Serving: 2cups | Calories: 469kcal | Carbohydrates: 43g | Protein: 20g | Fat: 17g | Sodium: 168mg | Sugar: 2g

More Mexican Soups

25 comments… add one
  • Julia

    Thank you so much for sharing the recipe, I know it’s a simple but my Mami recently passed away and now it’s just me and my sister cooking for my Apa. My mom always cooked and we did try to learn but only my sister got the cooking skills. I can barely make a fried egg. I wanted to make something today for him and this recipe was a success! Thank You!

    • That’s probably the most beautiful comment we have ever received. Thanks for sharing!

  • Lauren Riggs

    We eat this at least once every few weeks, and your recipe is wonderful! I end up having to put in a bit of tomato paste usually, and some chicken broth into the blender mix in order to get anything to go through our fine mesh strainer.

    I love this soup! Perfect when you’re feeling a bit under the weather.

  • Daniella

    I haven’t tried this recipe BUT it helped me see how I finally improved my Mexican rice a few days ago. (I’m Hispanic and live 1,000 miles from Texas where my family is. It gets harder to remember if I don’t make it for a while.) so, using real tomatoes really HELPS, yes!! Thank you!! Frying a little in the first step and using real tomatoes is the absolutely the basis of making the best home made rice/Fideo/etc! Thank you for refreshing my memories. ;)

  • Michelle Hubert

    Amazing recipe!!! I did add a can of tomato paste to it as well (I didn’t feel like it was tomato-ey enough) and I did end up adding a little cumin in as well, but otherwise didn’t change the basic recipe!

    I mixed in some cooked ground beef, cooked diced carrots, and cooked onions in the finished product before topping it with lime, cilantro, and avacado, and oh my word… it was to die for!! Thank you for this recipe!

    P.s. This definitely makes a very soupy fideo (which I like) but maybe cut down on the broth if you don’t like it as soupy.

  • Teresa Dekle

    I added caramelize onion and yellow bell pepper. Also added red pepper flakes It was amazing!

  • Tina

    This was a good, loved the flavor. My mom’s version is made with beef. She would cook a chuck roast with onions, tomatoes, black pepper & garlic and beef bouillon in a pressure cooker. She would cook it for 1-1/2 hours. Cool the meat and shred it.
    Keep that delicious broth. Take the vegetables and put in a blender until smooth. Put back into the beef broth. Add 2 diced tomatoes, 1 onion and 4 fresh cloves of garlic. Cook in the broth. Reserve 1 cup of the broth. In the meantime fry up Fideo with oil until turns golden brown. Add to the broth. Let simmer for 30 minutes. My mom shreds the chuck roast and in a frying pan add 2 tablespoon of Canola oil and fry with 2 tomatoes and 1 onions chopped fine. Add to the shredded beef. Once all
    is sautéed add The cup of broth and put in with shredded beef. Summer on low for about 40 minutes or until the beef has soften and vegetables
    Are done. Add 1 teaspoon of pepper and salt. I like to add about 1 cup of the shredded beef to the Fideo. It’s so good. The rest of the shredded beef you can make burritos, tacos or anything you like.

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