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Karla Zazueta

Sopita de Fideo (Mexican Vermicelli Soup)

Discover how to make Sopita de Fideo, a quick and comforting Mexican vermicelli soup. Perfect for kids, busy days, or when someone is feeling under the weather.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 cups fideos or vermicelli
  • ½ white onion finely chopped
  • 1 garlic clove peeled
  • 2 tablespoon vegetable oil
  • 750 ml chicken stock or 750 g water + 1 organic chicken stock cube
  • Pinch of salt
  • ½ cup frozen sweetcorn
  • ½ cup frozen peas
To Garnish
  • Feta cheese crumbled
  • Lime wedges
  • Optional: spicy salsa

Method
 

  1. In a large saucepan over medium heat, warm the vegetable oil.
  2. Add chopped onion and fry for 3 minutes. Then add the garlic clove and fideos. Fry the fideos for 5 minutes, stirring constantly to prevent burning.
  3. Pour in the chicken stock, reduce heat, and season with salt. Cook for 5 minutes.
  4. Stir in frozen sweetcorn and peas. Cook for another 5 minutes, or until fideos are soft.
  5. Ladle into bowls and garnish with crumbled feta and a squeeze of lime. Add a spoonful of your favorite spicy salsa for extra flavor. Serve with homemade corn tortillas, avocado slices, and a bit of mayo for a full meal.