Description
A flavorful and quick Mexican Fideo Soup that can be prepared in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 8 ounces fideo noodles (or thin spaghetti, broken into pieces)
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 cup corn kernels (fresh or frozen)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrot, zucchini, and bell pepper. Cook for an additional 5-7 minutes until the vegetables are tender.
- Add the ground cumin, chili powder, and smoked paprika to the pot, stirring well to combine. Cook for 1 minute until fragrant.
- Add the fideo noodles to the pot and toast them for 2-3 minutes, stirring frequently until they start to turn golden.
- Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, or until the noodles are cooked through.
- Stir in the corn and season with salt and pepper to taste. Simmer for an additional 2-3 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a creamier soup, add 1/2 cup of heavy cream or coconut milk during the last few minutes of cooking.
- For added protein, include cooked shredded chicken or black beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg