Sopita or sopa is what I believe to be a true Mexican comfort food. Introduced to babies as one of their first soups, sopita is a chicken broth based soup with small pastas or fideo. Small pastas come in many shapes such as little stars, alphabets, small shells, fideo, elbows or melon seeds. The soup is infused with tomatoes, garlic, onion and cilantro. Every household has their version, their own twist, their “sopa style.” I prefer my mom’s version as she would say “caldudito” soupy, brothy.
I turn to this sopa when my girls are feeling down, when the weather is chilly or if I crave the company of my mom. Enjoy! Sweet Life!
Sopa de Fideo
by Sweet Life / Vianney Rodriguez
serves 4 (children)
serves 2 (adults)
2½ cups chicken stock
1 large tomato or 2 small roma tomatoes
1 small onion, halved
2 garlic cloves, unpeeled
½ cup cilantro
4 tbsp canola oil
7 ounce bag of fideo
salt and pepper
Heat oven to 450
Place tomato or tomatoes, onion, and garlic on baking sheet and roast on high temp until skin is blistered, about 10 minutes.
Remove from oven and add to blender with cilantro, blend until smooth, set aside.
In a dutch oven or medium saucepan add oil on medium high heat. Allow the oil to heat, you want the fideo to sizzle when added.
Add the fideo and stir until fideo is golden brown – about 2 or 3 minutes.
Add your blended mix and stir to combine.
Add chicken stock and bring to a simmer.
Cover and cook for 15 minutes.
Season to taste with salt and pepper.
2 potatoes, peeled and diced
add potatoes after you add chicken stock.
cover and cook for 15 minutes