Mexican Sopa de Fideo

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 6 cups chicken broth
• 1 cup vermicelli pasta
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Crumbled tortilla chips (optional, for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic, bell pepper, carrot, and celery. Sauté for another 5 minutes.
3. 3 Stir in cumin, oregano, and chili powder, cooking for 1 minute to toast the spices.
4. 4 Pour in chicken broth and bring to a simmer.
5. 5 Add vermicelli pasta and cook according to package instructions until tender, about 8-10 minutes.
6. 6 Season with salt and pepper to taste. Stir in lime juice.
7. 7 Serve hot, garnished with cilantro and crumbled tortilla chips if desired.

Nutrition

Tips

• Toast the vermicelli in the oil before adding vegetables for extra nutty flavor.
• For a heartier soup, add cooked shredded chicken or beans.
• Make ahead and store in the fridge for up to 3 days; flavors will meld beautifully.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until hot.

Serving Suggestions

• Pair with warm corn tortillas and a side of avocado slices.
• Serve with a dollop of sour cream or crumbled queso fresco for added richness.

FAQ