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Mexican Noodle Soup

Written by Ashley Palmer | July 15, 2013

This noodle soup was inspired by our growing PETA Latino community! The popular Mexican dish, referred to as “sopa de fideo,” is versatile and can be altered to your liking. Want a thicker base, spicier flavor, or splash of lemon juice? No problem!

Mexican Noodle Soup

4–6 large tomatoes, cut into large cubes
1 medium white onion, cut into large cubes
1 clove garlic
2 Tbsp. vegetable oil
1 16 oz.-pkg. cut fideo or 1 16 oz.-pkg. angel hair pasta, broken into 1-inch pieces
32 oz. vegetable broth
1/2 tsp. salt
1/2 Tbsp. pepper
2 Tbsp. oregano
2 Tbsp. cumin
Chili flakes, chopped serrano chilies, or diced jalapeños, to taste (optional)
Cilantro, soy sour cream, and sliced avocado, for garnish (optional)

  • In a blender, purée the tomatoes, onions, garlic, and oil. Transfer to a large pot and cook over medium heat.
  • Add the noodles, broth, salt, pepper, oregano, and cumin. For a spicier soup, add the chili flakes, serrano chilies, or jalapeños. Cook for approximately 12 to 15 minutes, then simmer until the noodles are tender.
  • Garnish with optional toppings, as desired.

Makes 10 to 12 servings

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