Fideo Seco Soup

Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8 servings
Hearty and full of flavor, this dish will have your guests going for seconds and thirds.

It doesn’t get any more Mexican than fideo seco soup, and my version will blow your mind! The recipe means "dry noodle soup" and the result of this recipe is a mushy, delicious, crunchy mixture of flavors.

I used soybean oil for this recipe. Don't worry,  you don't have to search far and wide to it since most vegetable oil is 100% U.S. Grown soybean oil.

To learn more, visit SoyConnection.com/i-am-for-soy.

Ingredients

  • 10 tomatoes cut into 4 parts
  • 1/2 white onion chopped
  • 1 clove garlic peeled
  • 1/2 cup chicken broth
  • 2 tablespoons chipotle peppers canned
  • 1/2 cup Soybean oil
  • 1 box spaghetti fideo cut
  • 2 tbsp Sour cream to serve
  • 2 tbsp queso fresco shredded, to serve
  • 2 avocados sliced
  • salt to taste

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Directions

  1. Blend tomatoes, onion, garlic, ½ cup chicken broth, and chipotle until pureed. Reserve.
  2. Bring a large skillet to medium heat and add the soybean oil. Cook the broken pasta, moving constantly until it reaches a golden brown color. Drain to take out the excess oil and return to heat.
  3. Add the strained tomato puree until it covers the pasta. Cook in low heat for 20 minutes or until the puree dissolves and the pasta absorbs all the liquid.
  4. To serve, add to each portion 1 tablespoon sour cream, 1 tablespoon shredded cheese, and 2 slices of avocado.
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