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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


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.


  • 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


  • 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. 


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. 


Serving: 2cupsCalories: 270kcalCarbohydrates: 29gProtein: 25gFat: 5.5gSaturated Fat: 1gCholesterol: 50mgSodium: 365mgFiber: 4gSugar: 4.5g
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