This recipe is private

Sopa de Fideo - Mexican Noodle Soup

Russ Myers


This Sopa de Fideo recipe is a feast of flavors. Tomatoes, cumin, cilantro, avocados, lime – everything in one bowl! A bowl of comfort and warmth. Talking about lime, you can add juice of one lime to the pot in the very end or cut into wedges and serve it like that so everyone would be able to decide if they want it. If you are not like me and want some heat – just add 1 jalapeno to a pot. You can serve this Mexican noodle soup as a side dish or a starter before the main meal. Or you can add some shredded chicken or beef and make it as a standalone filling soup. Enjoy!

★★★★★ 1 vote
6 Servings
10 Min
20 Min
Stove Top


3 tsp
vegetable or olive oil
8 oz
vermicelli or angel hair noodles, broken into 1-inch pieces
1 can(s)
(14 oz) tomatoes, chopped or crushed
4 clove
garlic, minced
1 medium
onion, chopped
8 c
chicken or vegetable broth
1 tsp
ground cumin
1/4 tsp
ground allspice
1/4 tsp
cayenne pepper
salt and pepper, to taste
1/4 c
chopped cilantro


1Heat 2 teaspoons of oil in a soup pot on medium heat. Add the onion and cook for about 5 minutes, until translucent. Add garlic and cook for another 30 seconds.
2Transfer the cooked onion and garlic into a blender. Add canned tomatoes, 1 cup of broth, cumin, allspice and cayenne pepper. Blend until smooth.
3In the same soup pot heat 1 teaspoon of oil on a medium heat and cook noodles for about 2-5 minutes, stirring continuously. Noodles have to be golden brown, but be careful not to burn them! Stir!
4Pour the tomato mixture into the pot. Add the remaining broth. Bring to a boil and cook for about 10 minutes, until the noodles are tender. Salt and pepper to taste.
5Add the juice of 1 lime into the pot or serve the lime cut in wedges individually. Garnish with cilantro and avocado slices. Enjoy!

About Sopa de Fideo - Mexican Noodle Soup

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Mexican