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A bowl of Mexican fideo soup topped with cheese and cilantro sits next to a spoon, with a large blue pot of more soup in the background.

Mexican Fideo Soup Recipe

One of the most beloved Mexican comfort foods: toasted noodles simmered in a homemade tomato broth, ready in under 30 minutes and perfect for any day of the week.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 171kcal

Ingredients

  • 2 medium Roma tomatoes
  • 1/2 medium white onion peeled
  • 2 garlic cloves peeled
  • 8 cups chicken broth 1.9 liters, divided
  • 1 tablespoon oil 15 ml
  • 7 oz fideo noodles / vermicelli 200 g
  • 1 1/2 teaspoons salt or to taste
  • Optional: 1 zucchini or 1 carrot cut into small cubes
  • To serve: fresh lime juice and crumbled queso fresco to taste

Utensilios

Instructions

  • Place the tomatoes cut in half, onion, garlic and 3 cups of chicken broth in a blender. Blend until completely smooth. Set aside.
  • Heat the oil in a pot over medium-high heat. Add the fideo noodles and stir to coat them with oil.
  • Keep stirring for about 3 to 4 minutes until the noodles turn an even golden brown color. Do not walk away from the pot. Once hot, they can burn very quickly.
  • Pour in the tomato mixture and bring to a boil. Once boiling, reduce the heat slightly and cook for 2 minutes. This cooks the sauce and removes the raw tomato flavor.
  • Add the remaining broth (5 cups) stir well and taste for salt. Adjust if needed. If adding vegetables, add them at this step.
  • Bring back to a boil. Cover the pot, reduce the heat and simmer gently for 8 minutes or until the noodles are tender.
  • Serve immediately with fresh lime juice and crumbled queso fresco.

Nutrition

Nutrition Facts
Mexican Fideo Soup Recipe
Amount per Serving
Calories
171
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.3
g
2
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
6
mg
2
%
Sodium
 
1747
mg
76
%
Potassium
 
197
mg
6
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
Vitamin A
 
179
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups
Cuisine: Mexican
Keyword: Mexican pasta soups, Mexican soups

Notes

For a vegetarian or vegan version, substitute chicken broth with vegetable broth and skip the queso fresco, or use a vegan cheese. Sliced avocado is also a great topping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water as the noodles absorb the liquid.
I do not recommend freezing as the pasta changes texture once thawed.
💛 This soup is best served fresh. The lime juice and queso fresco at the end are the finishing touch that makes all the difference.