- 2 quarts chicken stock, divided
- 2 Roma tomatoes
- 1/2 small white onion
- 1 serrano chile, stem removed
- 1 clove garlic
- 3 tablespoons vegetable oil
- 1 (7 ounce) package fideo pasta
- 3 sprigs parsley
- salt to taste
- 1/2 cup grated Cotija cheese
- Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
- Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
03/29/2018
recipepes.com
Mexican Noodle Soup (Sopa de Fideo), recipe
PT15M
PT1H
5
455 calories