Mexican Noodle Soup (Sopa de Fideo)

Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.

Step: 1

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.

Step: 2

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.

Per Serving: 248 calories; protein 8.4g; carbohydrates 29g; fat 11.6g; cholesterol 12.5mg; sodium 1069.6mg.

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