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Sopa de Fideos

Childhood Classic, All Grown Up

· Mexican Classics,Supper Stories

Sopa de Fideo con Carne

(Fideo Noodles with Ground Meat)

(Serves approx 6)

Instagram Video Instructions: #hthwithrecipes #hthwithfideo

One of the most common staples in the Mexican home is Fideo. Fideo means “pasta” and comes in many forms; little stars, little letters, shells, elbows, and the one I use the post often for this dish, “cut fideo.” They are about 3 or 4 for a dollar and one pouch makes enough for 3-4 people. You can almost always find them in a Mexican food aisle if your store has one and certainly at a Mexican market. If you can’t find cut fideo, use vermicelli. Meat really is optional and doesn’t have to be ground beef. Throw in whatever makes you happy or whatever you have leftover. Shredded chicken is pretty fantastic in this too.


1 package cut fideo noodles or 1 ½ cup vermicelli

3 TBSP oil, divided

1 cup salsa (recipe in “Building Blocks” chapter or use whatever you like)

½ yellow onion, sliced thin (or blended if you’re me and hate whole onion, LOL!)

½ to 1 jalapeno, split lengthwise (unless you don’t care for heat, then omit use ½ if you don’t want it too spicy)

1 clove of garlic, minced

6 cups chicken stock or broth (recipe in “Building Blocks”)

1 pound ground beef

½ tsp cumin

1 bay leaf

1 can sliced carrots, drained

1 can corn, drained

Salt, Pepper and Garlic powder to taste

Sour Cream (optional)


Cook the ground beef in a skillet, seasoning with salt, pepper and garlic powder to taste. Drain and set aside.

Heat 2 tbsp oil in large pot over medium heat. Add onion and cook until translucent. Add remaining 1 tbsp of oil and add bag of fideo. Toast fideo noodles until golden. Add salsa and cook about 30 to 45 seconds until salsa begins to caramelize. Immediately (and carefully) add broth, stirring to prevent fideo from sticking. Add cooked meat, garlic clove, jalapeno, corn, carrots, cumin, bay leaf, salt (start with ½ tsp and increase later as needed) and pepper. Bring to a boil then reduce to a simmer. Cover and cook about 10 minutes, or until fideo is tender. If a brothier soup is desired, simply add more chicken stock and season accordingly. Adding more liquid means you’ll likely need more salt, pepper and perhaps garlic and cumin.

Serve hot with corn tortillas.

Variation: I often make fideos without meat. It makes a tasty little soup and is just about as frugal as it gets. You can make it as this recipe states to make a soup or reduce the liquid to 3 cups to make it a little dryer, kind of like a rice dish. I also omit the bay leaf and cumin when I make it “dry”. I often make it with about 3 cups of liquid to make a dry fideo then top with a dollop of sour cream. Its SO delicious like this! For an extra frugal version of “dry” fideo, search #hthwithrecipes or #hthwithfideo on Instagram for a video tutorial. I use tomato sauce instead of salsa and bouillon mixed with water instead of broth, so feel free to use whatever you have!

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