Fideo
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Fideo
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Mom's famous sopa de fideo (Mexican noodle soup) has been a quick and simple family favorite for generations!
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Ingredients
- 3 tablespoons vegetable oil
- 1 (7-ounce) bag fideo pasta
- 2 (8-ounce) cans tomato sauce
- 24 ounces chicken broth, low sodium
- ½-1 cup Mexican cheese, shredded
- garlic salt, with parsley flakes
- pepper
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Instructions
- Add 3 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Add 1 (7-ounce) fideo and cook until noodles are coated in oil and have started to brown.
- Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
- Add ½-1 cup cheese, garlic salt, and pepper and stir until combined. Serve warm.
Notes
- Noodle substitute. If you can't find fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast.
- Noodle substitute. If you can't find fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast.
- Store leftovers in an airtight container(s) in the refrigerator for 3-4 days, or freeze for 3-4 months.
Nutrition Information
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Serving
1g
Calories
49kcal
(2%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Cholesterol
13mg
(4%)
Sodium
575mg
(24%)
Potassium
36mg
(1%)
Fiber
0.01g
(0%)
Sugar
1g
(2%)
Vitamin A
78IU
(2%)
Vitamin C
0.03mg
(0%)
Calcium
79mg
(8%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 49kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 575mg | 24% |
| Potassium | 36mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 79mg | 8% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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