Chicken and Tomato Broth with Vermicelli Pasta
Sopa de FideosSopa de fideos, is a much-loved home-style soup made with thin coils of vermicelli that are browned in oil, and then added to the broth. Crumbled is often sprinkled over the soup at the table. cheese is now available in some supermarkets, or Latin American markets. Parmesan cheese may be substituted.
Ingredients
Makes 4 servings
- 4 tablespoons vegetable oil
- 2 ounces dry coils of vermicelli fideos, broken into pieces
- ½ medium white onion finely chopped
- 2 medium garlic cloves minced
- 4 plum tomatoes roasted, peeled, and chopped
- 2 jalapeño chiles seeded, ribs removed, and chopped
- 4 cups canned fat-free reduced-sodium chicken broth
- 2 tablespoons coarsely chopped fresh cilantro
- ½ teaspoon salt or to taste
- Grated cotija cheese optional
Instructions
- Heat 3 tablespoons of the oil in a medium skillet.
- Add the broken pieces of vermicelli, and stir-fry until golden brown, about 3 minutes.
- Work quickly to prevent burning.
- Remove with a slotted spoon to paper towels to drain.
- In a medium saucepan, heat the remaining oil, and cook the onion and garlic until softened, about 3 minutes.
- Add the tomatoes and jalapeños.
- Cook, stirring, until the tomato juices have cooked away.
- Add the broth and cilantro.
- Simmer the soup, partly covered, about 12 minutes.
- Season with salt, then sprinkle with cotija, if using.
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