Mexican Sopa de Fideos (Vermicelli Mexican Style)

Juliann Esquivel


This side dish was always a favorite at my grandmother's house. when ever she did not want to make rice or potatos this was the dish. She would serve with pinto beans and a grilled meat and Oh so good. Somtimes we would just grab two tabelspoonfuls and drop & wrap in a soft flour tortilla with a few beans and some salsa on top. Oh yum what memories. Hope you like it as much as we do at our house. Enjoy


★★★★★ 4 votes

15 Min
20 Min
Stove Top


  • 1 pkg
    vermicelli mexican fideos (a very fine dry pasta)
  • 1/4 c
    olive oil, light
  • 1 medium
    vidalia onion or white onion diced small
  • 2 clove
    fresh garlic mashed or put through a garlic press
  • 1 can(s)
    whole tomatos in a can mashed down, not the real large can. i use hunt's
  • 1 tsp
    fresh cilantro diced fine
  • 1 1/2 can(s)
    chicken broth or homemade if available
  • 1/4 tsp
    dried oregano
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    salt & pepper to suit you taste
  • 1 large
    jalapeno whole with the stem, rinsed but not cut nor seeded
  • 1 tsp

How to Make Mexican Sopa de Fideos (Vermicelli Mexican Style)


  1. Heat oil in a large saute pan or skillet, Add the package of vermicelli to the oil and with a fork begin to brown your fine pasta. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp.
  2. Next step pull three whole tomatos from the can and mash down real good with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more.
  3. Now add all the reserved tomato juice from the can of whole tomato minus what ever tomato's remain. (Save for some other recipe) stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Reduce heat medium low and cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy
  4. If you use a larger pack of vermicelli then you will need to increase the chicken broth and add a little more salt.

Printable Recipe Card

About Mexican Sopa de Fideos (Vermicelli Mexican Style)

Course/Dish: Pasta Pasta Sides
Main Ingredient: Pasta
Regional Style: Mexican
Other Tag: Quick & Easy

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