Rating: 5 stars
3 Ratings
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  • 5 star values: 3

Fideos are very thin vermicelli noodles. They're broken into pieces and browned in the pan before being cooked in the soup. This procedure is typical of Mexico's sopa seca, in which the noodles absorb nearly all the broth and make a thick, almost dry, soup.

David Bonom
Recipe by Cooking Light March 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups soup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

371 calories; calories from fat 20%; fat 8.3g; saturated fat 2.7g; mono fat 2.6g; poly fat 1.3g; protein 18g; carbohydrates 55.9g; fiber 9.7g; cholesterol 10mg; iron 3.5mg; sodium 758mg; calcium 172mg.
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