1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add pasta; cook 4 minutes or until brown, stirring frequently. Add white onion, garlic, and serrano; cook 1 minute or until fragrant, stirring constantly. Add cumin and ground chipotle chile; cook 30 seconds, stirring constantly.
Add salt, broth, and beans; increase heat to medium-high. Bring to a boil; reduce heat, and simmer 12 minutes or until pasta is done. Remove from heat; stir in tomato and cilantro. Divide evenly among 4 bowls; top each with 2 tablespoons green onions and 2 tablespoons cheese. Serve immediately.
This recipe is easy and delicious, great comfort food - like chipotle noodle soup instead of chicken noodle soup. It's one of my favorites when the weather starts getting cooler and I crave soups and stews, this is one with yummy Mexican flavors. We use veggie broth to keep it vegetarian and it works great.
This recipe is so underrated!! Easy to make, mostly items you already have in your pantry. I usually add sauteed kielbasa if I have some on hand and want it to be a little more hearty. Try it, you won't be disappointed!
You can buy fideos in the latin section of any major supermarket - it's just pasta broken up, but the bag costs 39 cents at my grocer, and it's so easy. I always keep a few on hand!
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