Are you craving a comforting and flavorful meal? Look no further than Sopa Seca de Fideo, a traditional Mexican tomato soup with noodles that’s sure to warm your soul. This easy-to-follow recipe boasts deep, smoky notes of spice, making it a favorite among food enthusiasts. Plus, it’s incredibly versatile – you can whip it up as a vegan dish with just tomatoes and noodles, or take it to the next level by adding leftover chicken or beef for a heartier twist.
This Spicy, Smokey Tomato and Noodle Soup is a classic Mexican dish
Translating to “Dry Soup with Noodle,” this dish tantalizes the taste buds with toasted noodles and tender shreds of chicken or meat, all enveloped in a robust tomato sauce infused with the smoky warmth of Chipotle in Adobo.
As you savor each comforting bite, you’ll find yourself immersed in the rich flavors of Latin American cuisine. Is it a soup? Is it a pasta dish? The thick, hearty texture leaves you pondering, making it the perfect choice for a chilly winter’s night when you crave warmth and sustenance. Let the rustic charm of Sopa Seca de Fideo transpsort you on a culinary adventure.
The Noodles
Generally, Fideo noodles are available in the ethnic section of your grocery store. But lately, I have seen them in the pasta section at a number of markets. However, I prefer to use Angel Hair Pasta Nests broken into pieces. Additionally, vermicelli or thin spaghetti, can be substituted for Fideo noodles as well. Simply break them up into small pieces about 1 1/2 to 2 inches in length before toasting.
Toasting the noodles before adding them to the soup, adds flavor. Typically, I toast them right in my toaster oven. This is easily accomplished by placing the noodles in a small pan and toasting at 350 degrees for about 4 to 5 minutes.
Fire Roasted Tomatoes
Whenever possible, I like to grill my own fresh tomatoes. This imparts a fresh charred flavor into the dish. However, canned fire roasted tomatoes can be substituted for convenience. During the winter months, I often reach for these tomatoes as fresh tomatoes from my garden are not available. My go to brand is Muir Glen Fire Roasted. With their intense flavor and smoky undertones, these tomatoes ensure that every spoonful is bursting with flavor.
For a heartier Sopa de Fideo
Chicken, Turkey or Meat Add Ins
While this recipe can be as a simple noodle and tomato dish for a vegan or vegetarian diet. It is easy to prepare this dish for those looking for a heartier protein filled meal. Smoked chicken, turkey or brisket all make delicious hearty add-ins. Additionally they all compliment the spicy flavor of the chipotle peppers making a well balanced dish. Most days, I make this dish with smoked chicken breast for a healthier and leaner option. However, since my husband has become quite the pit master I have susbstituted the chicken for smoked brisket on numerous occasions. And actually, it’s one of my favorite substitutions. So don’t hesitate to make a change, and use any leftover that you find to be suitable.
Smoked vs. Roasted Chicken
This recipe calls for smoked chicken or turkey. If you or your hubby have access to a smoker, consider smoking your poultry in advance and storing it for future use. Whenever my husband is smoking some meat, I make sure to add several chicken or turkey breast. Afterwards, I package them up and freeze them. This allows me the flexibility to prepare this dish anytime.
However, here’s another little trick that I like to use. If I’m planning on preparing Sopa Seca and I don’t have any smoked poultry in the freezer, I will roast chicken earlier in the week. When preparing the chicken I season it with smoked sea salt. There are a number of spice purveyor’s that sell their own brand, including Maldon Salt. While it doesn’t provide the deep smokiness obtained by cooking with smoke, it will add a slightly smokey taste to the chicken.
Another option is purchasing smoked meat. If you have a Whole Foods in your area, smoked poultry is usually available for purchase.
However, this recipe will provide a delicious meal if roasted chicken is replaced for smoked chicken. A large part of the smoky element in this dish is from the chipotle in adobo sauce, as this is made from smoked jalapeno. Flavor from the chicken itself is a subtle addition to the dish.
The Spice
The dominant flavor component of Sopa Seca is Chipotle Peppers in Adobo Sauce. Jalapeno peppers are smoked and canned in a spicy sauce. A small amount will bring a moderate level of heat to the dish. However if making this dish for young children, I highly recommend reducing the chipotle to a 2 teaspoons. If desired, more can always be added after tasting.
Because only a small amount of the chipotle adobo is used, you may wish to check out these tips on Storing Leftover Chipotle. Leftover chipotle peppers and sauce can be saved for future use, by dividing into tablespoon portions and freezing,
Embasa Chipotle Peppers in Adobo Sauce, 7 Oz
Buy Now →Garnishing
To garnish this dish, try adding a dollop of sour cream. Sour cream brings a cooling balance to the spice of the soup. Also a generous sprinkle of freshly chopped cilantro adds vibrant flavor and color. Sopa Seca de Fideo imparts Mexican flavors in a healthy, good for you, soul warming soup.
Weight Watcher and Waist Watcher Friendly
A 1 1/2 cup serving of Sopa Seca de Fideo prepared with chicken or turkey breast is 3 WW Smart Points or 441 calories.
A 1 1/2 cup serving of Sopa Seca de Fideo prepared with chicken or turkey thigh is 5 WW Smart Points or 789 calories.
Buon Appetito!
PrintSopa Seca de Fideo
Sopa Seca de Fideo is a classical Mexican dish that translates to Dry Soup with Noodle. This version highlights the toasted noodles in a subtle smoky, spicy base of Chipotle in Adobo with chunky tomato and chicken.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 Hour
- Yield: 6 Servings 1x
- Category: Soups
- Method: Stove Top
- Cuisine: Mexican
Ingredients
- 114 grams (4 ounces) of Angel Hair Pasta Nest, broken up OR
- 114 grams (4 ounces) of Fideo Noodle
- **800 grams (About 3 Cups) 7-Medium Roma Tomatoes, roasted, peeled and chopped into chunks OR
- 800 grams (2 – 15 oz. cans) Fire Roasted Tomatoes
- 202 grams (1 1/2 Cups) Chopped Onion
- 13 grams (1 Tablespoon) Fresh Garlic, minced or 1 Tablespoon of Roasted Garlic
- 10 grams (2 teaspoons) Olive Oil
- 468 grams (2 Cups) Chicken Stock
- 425 grams (15 Ounces) Smoked Chicken Breast OR
- 425 grams (15 Ounces Smoked) Chicken Legs , meat removed from bones and pulled into large chunks
- 30 grams (1 1/2 Tablespoons) Chipotle with Adobo Sauce, minced *(SEE Storing leftover Chipotle)
- (400 grams) 14 oz. Tomato Sauce
- <1 gram (1 1 /2 teaspoons) dried Mexican Oregano
- 2 grams (1 teaspoon) Ground Coriander
- Salt and Pepper to taste ( About 4 grams or 1/2 teaspoon of Kosher Salt)
GARNISH:
- Minced Cilantro
- Finely Grated Cheddar Cheese (Optional)
- Sour Cream (Optional)
Instructions
- PREHEAT the oven to 350 degrees. On a nonstick baking sheet, toast the noodles until golden brown about 4 to 5 minutes.
- **OPTIONAL STEP TO MAKE YOUR OWN FIRE ROASTED TOMATOES: Preheat a grill pan or sheet pan and roast the washed tomatoes until the skin begins to blacken and blister, about 10 to 15 minutes. Take care not to over roast the tomatoes. You want to keep the tomatoes on the firmer side. Once they have cooled, peel off the skin and chop the tomatoes into large chunks and side aside in a bowl.
- OR for a quicker alternative use (400 grams) 2 -15 oz cans of Fire Roasted Tomatoes.
- Heat a large Dutch Oven or 8 quart pot over med-low heat. Once the pot is heated, add the olive oil. Add the onions and saute until the onions begin to soften and slightly golden. (The onions will cook in a smaller amount of oil if the lid is placed on the pot.
- Add the garlic to the softened onions and continue to cook for about another 5 minutes. But keep a watchful eye, taking care that the garlic doesn’t burn.
- Incorporate the broth and roasted tomatoes, and bring to a boil. If you are preparing this ahead, you can turn off and let rest until 15 minutes before serving. Once you are ready to finish off and serve, bring the soup back up to a boil and proceed to the next step.
- STIR IN the chicken, tomato sauce, chipotle, oregano, coriander and toasted pasta (Fideos). Season with salt and pepper to taste. (About 1/2 teaspoon of kosher salt and 1/2 teaspoon freshly ground pepper.)
- Cook until noodles are tender, about 8-10 minutes. The soup will become thick like a stew at this point. This is normal. However, if you would like your soup a little thinner, add additional chicken broth or water to desired consistency.
- GARNISH AND SERVE with Sour Cream and/or Grated Cheddar Cheese. Sprinkle with minced Cilantro.
Notes
- CHEF’S NOTES: If you are in a pinch, you can easily use canned Fire Roasted Tomatoes. I prefer to roast my own, as the texture is firmer. But my favorite go to brand is Muir Glen Fire Roasted Diced Tomatoes. They have a sweeter flavor than most other brands and tend to have less acidity.
- Smoked chicken drumsticks can be substituted with smoked chicken thighs or smoked turkey thighs. For a lower calorie version, use smoked chicken or turkey breast may be used. This option is desirable if you are following Weight Watchers.
- Whole foods Market has smoked poultry items readily available. If you can’t find smoked poultry, you can substitute with roasted chicken.
- For Weight Watcher Smart Points (WWSP):
- 5 Points, for a 1 1/2 cup serving, if made with drums or thighs. Does not include garnish.
- 3 Points, for a 1 1/2 Cup Serving, if made with chicken or turkey breast. Does not include garnish.
- For Garnish:
- 1 Tablespoon Sour Cream add 1 Point
- 1/2 ounce Grated Cheddar Cheese add 2 Points*
- Cilantro = 0 Points
*A quick note about grated cheese. I like to shred my cheese on a fine micro-plane grater. You will get a lot more volume for the same weight of grated cheese, which allows you to to spread it around more liberally. It will also melt much easier.
Nutrition
- Serving Size: 1 1/2 Cups
