Fideo Seco Soup

mm Recipes September 15, 2016 by

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! Don’t be fooled by the word “soup” in its name; 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.

Preparation time: 30 min
Cook time: 30 min
Total time: 60
Servings: 8

Ingredients

  1. 10 
    TOMATOES CUT INTO 4 PARTS
  2. 1/2 
    WHITE ONION CHOPPED
  3. 1 CLOVE 
    GARLIC PEELED
  4. 1/2 CUP 
    CHICKEN BROTH
  5. 2 TABLESPOONS 
    CHIPOTLE PEPPERS CANNED
  6. 1/2 CUP 
    SOYBEAN OIL
  7. 1 BOX 
    SPAGHETTI FIDEO CUT
  8. 2 TBSP 
    SOUR CREAM TO SERVE
  9. 2 TBSP 
    QUESO FRESCO SHREDDED, TO SERVE
  10. AVOCADOES SLICED
  11. SALT TO TASTE

Instructions

  • Blend tomatoes, onion, garlic, ½ cup chicken broth, and chipotle until pureed. Reserve.

  • 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.

  • 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.

  • To serve, add to each portion 1 tablespoon sour cream, 1 tablespoon shredded cheese, and 2 slices avocado.

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