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Sopa de Fideo

8 servings


5 minutes

active time

35 minutes

total time


4 Roma Tomatoes

1/4 White Onion

3 Cloves Garlic

3 Peppercorns

1 Jalapeno (Optional)

1 Tsp Oregano

1/4 bunch Fresh Parsley

1/2 Tsp Ground Cumin

7 oz Fideo pasta (or other thin pasta such as angel hair)

1 Potato (Cut into cubes)

1 Chicken Breast (Cooked and shredded)

Salt (to taste)

1 1/2 Tbsp olive oil

4 Cups Chicken Broth


Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.

Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly

Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.

Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.

Add the shredded chicken and the parsley. Let boil for another 10 minutes.

Serve hot and garnish with fresh lime juice, and additional jalapeno slices.


Can this be modified to not have the potato and noodles?


Serving Size

1 Cup


180 kcal

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat



18 mg


470 mg

Total Carbohydrate

25 g

Dietary Fiber

2 g

Total Sugars

2 g


11 g

8 servings


5 minutes

active time

35 minutes

total time
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