Sopa de Pollo con Fideo, a simple Mexican Chicken Noodle soup that comes together quickly and has great depth of flavor. Top with crumbled Cotija cheese and leafy cilantro for a craveable anytime dinner.

tomato soup with shredded chicken, peas, cilantro and crumbled cheese set on a table with a white pot filled with soup

What is Sopa de Pollo con Fideo ?

Sopa de Pollo con Fideo is a tomato-based Spanish chicken noodle soup. Many versions feature a vibrant broth made with tomato paste and saffron. My version is a bit different and features a cumin-infused tomato broth and toasted fideo pasta. This chicken noodle soup is a part of Spanish, Mexican, and Tex-Mex cuisines. 

Traditionally, this soup is made by charring fresh tomatoes then puréeing them to create a light yet flavorful broth. For a quicker version, I opted for canned diced fire roasted tomatoes

To add even more toasty flavor, short durum wheat noodles (fideos) are toasted in oil before being cooked in the tomato broth.

There are many variations of Sopa de Pollo con Fideo, including this delicious Puerto Rican recipe, a Cuban version and a gorgeous Mexican version.

tomato soup with shredded chicken, peas and cilantro set on a table with a white pot filled with soup

What is Fideo and Where Can I Find it?

Fideo simply means “noodle” in English and refers to a specific type of noodle resembling 1-inch-long thin spaghetti. You can find fideo noodles at most Mexican markets and often in major grocery stores labeled as “Fideo Cut Spaghetti.”

If you can’t find fideo pasta, you can also use dried angel hair or spaghetti pasta broken into 1-inch pieces. Other small pasta shapes like shells and macaroni will also work, but I recommend using fideos if possible. 

Ingredients Needed 

overhead image of noodles, canned tomatoes, onion, cumin seeds, garlic, oil and vegetable broth measured out and set on the table

How to Make Sopa de Pollo con Fideo

  1. Cook onions, garlic and cumin seeds in olive oil until the onions are softened. 
  2. Purée onion mixture with canned tomatoes (and their juices) to create a smooth and flavorful tomato sauce. 
  3. Toast the fideo pasta in the pot with some oil until golden brown (toasting the noodles adds flavor!).
  4. Stir puréed tomato mixture into pot with pasta and cook two minutes. Stand back, it will splatter! This step infuses the pasta flavor and concentrates the sauce a bit.
  5. Add broth and water, bring to a boil, then reduce to a simmer and cook until fideos are tender.
  6. Stir in chicken and peas and cook until heated through. Season soup to tast. 
  7. Serve the sopa de pollo con fideo with Cotija cheese.
grid of three images showing how to cook onions and make a tomato sauce in a blender
grid of two images showing how to toast noodles in a pot and then noodles in a pot with tomato sauce

Sopa de Pollo con Fideo

5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 14 cups (7 servings)
Category Soup
Cuisine Mexican Inspired

Description

A simple Mexican Chicken Noodle soup that comes together quickly and has great depth of flavor. Top with crumbled Cotija cheese and leafy cilantro for a craveable anytime dinner.

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 large white onion, chopped (2 cups)
  • 1 teaspoon minced fresh garlic
  • ¾ teaspoon cumin seeds or ½ teaspoon ground cumin
  • Kosher salt
  • 2 (14.5-ounce) cans diced fire roasted tomatoes
  • 4 cups low-sodium chicken broth
  • 1 (7-ounce) bag fideo vermicelli pasta
  • 1 pound shredded cooked chicken
  • 2 cups frozen peas
  • Cotija cheese
  • Cilantro
  • Black pepper

Instructions

  • Heat 2 teaspoons oil over medium heat in a large pot or Dutch oven
  • Add onions, garlic and cumin seeds; season with ½ teaspoon salt and cook until softened, 6–8 minutes. 
  • Transfer onions mixture to a blender with canned tomatoes and juices and blend until smooth, 1–2 minutes. 
  • Meanwhile, heat remaining remaining 2 teaspoons oil in now-empty pot over medium. Add fideo and cook, stirring frequently, until toasted and fragrant, about 4 minutes. Reduce heat to low.
  • Carefully add blended sauce (it will splatter) and cook 2 minutes. Stir in broth and 2 cups water. Bring to a boil over high heat then reduce to a simmer over medium; cook until pasta is al dente and soup has slightly reduced, about 5 minutes. Stir in chicken and peas and cook until warmed through, about 2 minutes. 
  • Season soup with salt (I add 1–1½ teaspoons salt) and black pepper to taste. Serve with crumbled Cotija, fresh cilantro, and cracked black pepper. 

Notes

Chicken: two large or three small boneless skinless chicken breasts will yield about one pound shredded cooked chicken. You can also use shredded rotisserie chicken (my favorite weeknight dinner hack.
Peas: feel free to add any diced green vegetable you have on hand. Diced poblano, green bell pepper, and zucchini would all be great options. 
Dairy-free: leave the cheese off. 

Nutrition

Serving: 2cupsCalories: 270kcalCarbohydrates: 29gProtein: 25gFat: 5.5gSaturated Fat: 1gCholesterol: 50mgSodium: 365mgFiber: 4gSugar: 4.5g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
tomato soup with shredded chicken, peas, cilantro and crumbled cheese set on a table with a white pot filled with soup

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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