Sopa de Fideo en Chile Verde

Sopa de Fideo en Chile Verde is a comforting and flavorful Mexican soup that combines the rich taste of roasted tomatillos and chilies with tender fideo pasta.

This dish starts with the smoky depth of roasted poblano and Anaheim peppers, blended into a vibrant salsa verde, and is then simmered with fideo, onions, and garlic.

The result is a hearty, satisfying soup with just the right amount of spice, perfect for any cozy meal. Served with Instant Pot Carnitas and warm flour tortillas, it’s a true taste of comfort and tradition in every bowl.

Why You’ll Love This Recipe:

People will love Sopa de Fideo en Chile Verde because it offers a perfect blend of rich, smoky flavors from the roasted tomatillos and peppers, with the comforting heartiness of fideo pasta.

The salsa verde gives it a vibrant, tangy kick, while the addition of hominy adds texture and depth to the broth.

It’s a wonderfully balanced soup that’s not too heavy but incredibly satisfying.

The dish also brings warmth and spice in a way that’s both comforting and delicious, making it an ideal choice for cozy meals, family gatherings, or anytime you crave a taste of authentic Mexican cuisine.

Key Ingredients:

Key ingredients in Sopa de Fideo en Chile Verde include roasted tomatillos, which provide a tangy, smoky base for the salsa verde; poblano and Anaheim chilies, which add depth and mild heat to the soup; fideo pasta, a delicate noodle that soaks up the flavorful broth; and chicken bouillon or stock, which enhances the savory richness of the soup.

The addition of onions, garlic, and salsa verde brings aromatic flavors, while optional hominy adds texture and heartiness to the dish.

Together, these ingredients create a deliciously comforting soup.

Sopa de Fideo en Chile Verde

Ingredients:

1 lb fideo pasta

4-5 tomatillos, husked and rinsed

2 poblano peppers

2 Anaheim chili peppers

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons canola oil

4 cups water (or chicken broth if preferred)

1-2 chicken bouillon cubes (or chicken stock concentrate)

1 cup salsa verde (homemade or store-bought)

1 can of hominy (optional)

Salt to taste

Instructions:

Roast the Vegetables:

Preheat your oven or a grill to medium-high heat. Roast the tomatillos, poblano peppers, and Anaheim chilies until they are lightly charred, about 10-15 minutes. Turn them occasionally to ensure even roasting.

Once roasted, let them cool for about 15 minutes for safe handling. After cooling, blend them together in a blender (like the Cuisine Art Bullet Blender) until smooth. Set the salsa verde mixture aside.

Prepare the Fideo:

In a large ceramic Dutch oven, heat the canola oil over medium heat. Add the fideo pasta and stir it occasionally until it turns a light golden brown, about 5-7 minutes.

Add Onion and Garlic:

Add the chopped onion and minced garlic to the browned fideo. Stir and cook for another 2-3 minutes until the onion is soft and fragrant.

Make the Broth:

Pour in the water and dissolve the chicken bouillon cubes (or chicken stock concentrate) into the liquid. If you prefer a richer flavor, you can use chicken broth instead of water.

Add the prepared salsa verde to the Dutch oven, then ladle water into the salsa verde container and pour it back into the pot to make sure all the flavors are included.

Simmer the Soup:

Bring the mixture to a boil, then reduce the heat and simmer for about 6 minutes. If you’re using hominy, add it at this stage, stirring it into the soup.

Taste and adjust the seasoning with salt as needed.

Serve:

Ladle the sopa de fideo into bowls and serve hot. This soup pairs wonderfully with Instant Pot Carnitas and warm flour tortillas for a comforting meal.

Notes:

Roasting the Vegetables: Roasting the tomatillos, poblano, and Anaheim chilies gives the soup a smoky depth of flavor. Make sure to char the skins lightly, as this brings out the natural sweetness in the tomatillos and softens the peppers for easy blending.

Adjusting Spice Level: If you prefer a milder soup, you can reduce or omit the Anaheim chilies, or substitute with milder peppers. For extra heat, you can add a jalapeño or increase the amount of poblano peppers.

Chicken Stock Substitute: While chicken bouillon works well for flavor, you can use homemade chicken stock or vegetable broth for a richer taste. Just be sure to adjust the seasoning to taste if you’re using a different base.

Adding Hominy: The hominy is an optional ingredient but adds a wonderful texture and extra heartiness to the soup. If you don’t have it, the soup will still be delicious without it.

Customizing with Protein: For a heartier meal, you can add cooked chicken, pork, or even beans for additional protein. If you want a vegetarian version, simply skip the chicken bouillon and use vegetable broth.

Leftovers: The soup stores well in the fridge for 2-3 days and tends to get even more flavorful after sitting overnight. To reheat, just add a little water or broth if it has thickened too much.

Serving Ideas: Serve the soup with Instant Pot Carnitas, as mentioned in the recipe, or pair it with a side of warm flour tortillas, which are perfect for dipping into the flavorful broth.

Notes:

Adding Hominy: The hominy is an optional ingredient but adds a wonderful texture and extra heartiness to the soup. If you don’t have it, the soup will still be delicious without it.

Leftovers: The soup stores well in the fridge for 2-3 days and tends to get even more flavorful after sitting overnight. To reheat, just add a little water or broth if it has thickened too much.

Serving Ideas: Serve the soup with Instant Pot Carnitas, as mentioned in the recipe, or pair it with a side of warm flour tortillas, which are perfect for dipping into the flavorful broth.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make Sopa de Fideo en Chile Verde vegetarian?

Yes! To make this soup vegetarian, simply replace the chicken bouillon with vegetable broth or vegetable bouillon.

You can also skip the hominy if you prefer, or use a plant-based protein like beans to make the soup heartier.

Can I freeze the leftover soup?

Yes, you can freeze this soup! Store it in an airtight container for up to 3 months.

When you’re ready to eat, thaw it in the fridge overnight and reheat on the stovetop.

You may need to add a little water to thin it out if it thickens after freezing.

What can I substitute for fideo pasta?

If you can’t find fideo pasta, you can substitute it with any small pasta such as elbow macaroni, or break up thin spaghetti into smaller pieces.

The texture may differ slightly, but the soup will still be delicious.

How spicy is this soup?

The spice level of Sopa de Fideo en Chile Verde is mild to medium, thanks to the poblano and Anaheim chilies.

If you prefer a spicier soup, you can add a jalapeño or increase the amount of Anaheim chilies.

For a milder version, remove the seeds from the peppers or use fewer peppers.

Can I add meat to this soup?

Yes! You can add cooked chicken, pork, or even beef to make the soup more filling.

Shredded rotisserie chicken or pork carnitas work great as additions, and the flavors will blend nicely with the salsa verde.

Simply stir in the meat once the soup has finished cooking.

Do I need to peel the skin off the roasted peppers and tomatillos?

Yes, after roasting the peppers and tomatillos, it’s best to peel off the skins.

The skins can be tough and may affect the texture of the salsa verde.

Simply let them cool slightly, and then remove the skins before blending.

Can I use store-bought salsa verde instead of making my own?

Yes, store-bought salsa verde is a convenient alternative if you’re short on time.

Just make sure to choose a good-quality salsa with minimal added sugars or preservatives for the best flavor.

You can also adjust the seasoning if needed to suit your taste.

How do I prevent the fideo from becoming mushy?

To prevent the fideo from becoming mushy, be sure to cook it just until it’s lightly browned before adding the broth.

Stir it frequently while frying to ensure it doesn’t burn, and keep an eye on it during cooking to avoid overcooking once the liquid is added.

Can I use a different type of pasta if I can’t find fideo?

Yes, if you can’t find fideo pasta, you can substitute it with other small pasta like broken spaghetti, elbow macaroni, or even orzo.

Just make sure to adjust the cooking time according to the type of pasta you use.

How can I make this soup spicier?

To make the soup spicier, you can add more peppers, such as jalapeños or serrano peppers, to the roasting process.

Alternatively, you can stir in some hot sauce or chili powder after the soup is finished to adjust the heat level to your liking.