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Fideo Sopa
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Description
This is a delicious light soup recipe to whip up for dinner. I got this recipe from my mother-in-law who is from Mexico. You can cut leftover pork chops/chicken into thin slices and throw some in there. Serve with tortillas, sour cream and hot sauce if desired.
Ingredients
- ⅓ cups Oil, For Frying
- 2 cloves Garlic, Minced
- 1 package (7 Oz. Package) Fideo Or Vermicelli
- 4 cups Water
- 2 cubes Chicken Bouillon
- 1 can (5 Oz. Can) Tomato Paste
- ¼ teaspoons Cumin
- ⅛ teaspoons Mexican Oregano
- Sour Cream, To Serve
- 6 teaspoons Cojita Cheese
- 6 whole Lime Wedges, To Serve
Preparation
Heat the oil in a large sauce pan over medium-high heat. Cook and stir the garlic in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the water, bouillon cubes, tomato paste, cumin, and Mexican oregano; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.
Top each bowl with sour cream, cojita cheese and a lime wedge. Enjoy!
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