Mexican Sopita

Mexican Sopita (also known as Sopa de Fideo or Fideo Soup) is a comforting, light soup made with thin pasta, tomatoes, and a flavorful broth. It’s often served as a starter for a Mexican meal or as a simple, satisfying dish on its own. This soup is quick, easy to make, and can be customized with different ingredients like vegetables, beans, or protein. The key to a delicious Sopita is the lightly toasted fideo (noodles) that gives the soup a rich, toasty flavor.

Ingredients:

• 2 tablespoons vegetable oil (or olive oil)
• 1 cup fideo noodles (or thin vermicelli pasta)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, chopped (or 1/2 cup canned tomato)
• 3 cups chicken broth (or vegetable broth for a vegetarian version)
• 1/4 teaspoon cumin (optional, for extra flavor)
• 1/4 teaspoon chili powder (optional, for a mild kick)
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (optional, for garnish)
• Lime wedges, for serving
• 1/2 cup frozen peas (optional, for added texture and color)
• 1 small carrot, diced (optional, for added vegetables)

Instructions:

1. Toast the Fideo:

• In a large saucepan or pot, heat the vegetable oil over medium heat.
• Add the fideo noodles and sauté them, stirring constantly, for about 3–4 minutes, or until they are lightly golden brown. Be careful not to burn them, as this will make the soup bitter.

2. Sauté the Aromatics:

• Add the chopped onion to the pot with the toasted fideo and sauté for about 2–3 minutes, until softened and translucent.
• Stir in the minced garlic and cook for another 30 seconds, until fragrant.

3. Add the Tomato and Spices:

• Add the chopped tomato (or canned tomato) to the pot, and cook for about 3–4 minutes, until the tomato softens and releases its juices.
• Stir in the cumin and chili powder, and cook for an additional minute to let the spices bloom.

4. Add the Broth:

• Pour in the chicken broth (or vegetable broth) and bring the soup to a boil.
• Once it starts boiling, reduce the heat to low and let it simmer for about 10–12 minutes until the fideo noodles are tender and the flavors have melded together.

5. Optional Vegetables:

• If you’re adding peas or diced carrots, add them to the soup now and cook for another 5–7 minutes, until the vegetables are tender.

6. Taste and Adjust Seasoning:

• Taste the soup and adjust the seasoning with salt and pepper to your preference. You can also add a bit more chili powder or cumin if you like more flavor.

7. Serve:

• Ladle the soup into bowls, garnish with fresh cilantro (optional), and serve with lime wedges on the side for squeezing over the soup.

Serving Suggestions:

• Side Dishes: Mexican sopita is often served with warm tortillas or tostadas on the side for a complete meal.
• Add Protein: If you want to make it more filling, you can add shredded chicken, ground beef, or even beans for extra protein.
• Spicy: Add a few slices of jalapeño or chipotle chili for some heat.

Tips:

• Toasting the noodles: This is a crucial step! Toasting the fideo noodles before adding the broth gives the soup a wonderful depth of flavor.
• Vegetarian Version: For a vegetarian or vegan version, simply use vegetable broth and skip any meat additions.
• Add more vegetables: Feel free to add other vegetables like zucchini, corn, or potatoes to make it more hearty.
• Creamier Version: Some people like to add a spoonful of Mexican crema or sour cream for extra richness.

Sopita is a dish that’s perfect for any time of year, but it’s especially comforting during cooler months. It’s quick to make, nourishing, and full of flavor