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Mexican Chicken and Fideos Soup (Sopa de Pollo Con Fideos)

Mexican Chicken and Fideos Soup (Sopa de Pollo Con Fideos)

By Malcolm JacksonApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

This comforting soup, based on Mexican sopa de pollo con fideos, consists of toasted noodles in a tomatoey broth, enhanced by tender chicken and quick-charred garlic, jalapeño and onion. In place of fideos—the short, skinny wheat-based pasta traditionally used in the dish—we substitute easier-to-find capellini or vermicelli, broken into bite-sized pieces. The noodles are lightly browned, contributing toasty flavor and depth to the broth. Blistering the aromatics under the broiler adds smoky flavor, amplified as the mixture is reduced with fire-roasted tomatoes to form the soup’s base. We top each bowl with onion and cilantro for freshness and crunch, but sliced avocado or a dollop of sour cream would be delicious, too.

Tip

Don’t forget to turn over the vegetables during broiling so they blister and char on both sides. Also, keep a close watch on the noodles while toasting, as they brown quickly.

Ingredients
  • 1

    large white onion, ¾ cut into 1-inch wedges, ¼ finely chopped, reserved separately

  • 1

    jalapeño chili, stemmed

  • 4

    medium garlic cloves, peeled

  • 1

    28-ounce can diced fire-roasted tomatoes

  • Kosher salt and ground black pepper

  • ¼

    cup grapeseed or other neutral oil

  • 6

    ounces capellini or vermicelli, broken into rough 2-inch pieces (1½ cups)

  • 1

    pound boneless, skinless chicken thighs, trimmed and cut into ¾-inch pieces

  • 6

    cups low-sodium chicken broth

  • 1

    teaspoon dried oregano, preferably Mexican oregano

  • 1

    tablespoon lime juice

  • ¼

    cup lightly packed fresh cilantro, chopped

Step 1

Heat the broiler with a rack about 6 inches from the element. Place the onion wedges, jalapeño and garlic on a broilersafe rimmed baking sheet and broil, flipping the vegetables once, until blistered and charred on both sides, about 5 minutes. Transfer to a blender with the tomatoes and juices, ½ teaspoon salt and ¼ teaspoon pepper. Blend until smooth, about 1 minute; set aside.

Step 2

In a large Dutch oven over medium, heat the oil until shimmering. Add the pasta and cook, stirring, until golden brown, about 2 minutes. Add the chicken and ¼ teaspoon each salt and pepper; cook, stirring occasionally, until the chicken begins to brown, 3 to 4 minutes.

Step 3

Add the tomato puree and cook, uncovered and stirring occasionally, until the mixture is thick enough that a spoon leaves a trail when drawn through it, about 4 minutes. Add the broth and oregano; bring to a boil over medium-high. Reduce to a simmer and cook, uncovered and stirring occasionally, until the noodles and chicken are tender, 10 to 15 minutes.

Step 4

Off heat, stir in the lime juice. Taste and season with salt and pepper. Serve sprinkled with cilantro and the reserved onion.