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

4 to 6 Servings

45 minutes

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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.

4 to 6



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.

45 minutes


  • 1

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

  • 1

    jalapeño chili, stemmed


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Gary B.
September 6, 2023
Great for a crowd.
easy to make and easy to add more ingredients later as the recipe makes lots of great tasting broth
Pooja P.
May 2, 2023
Tasty soup
This is a good one pot meal. Would recommend.
Luann D.
May 30, 2023
Fantastic recipe
Great work Malcolm! This was a very easy and flavorful recipe which made plenty of leftovers when cooking for two. We opted to use all the toppings, avocado, sour cream, cilantro, and onions, and were not disappointed!