Authentic Sopa de Fideo with Tomato and Cilantro

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Mexican soup where toasted fideo noodles simmer in a bright tomato broth, finished with fresh cilantro and lime. This quick weeknight meal captures the heart of traditional Mexican home cooking. This Mexican-inspired soup recipe, ready in about 25 minutes, pairs fideo noodles, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 large finely diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
  2. Step 2: Add 2 minced garlic cloves and 1 seeded, finely diced jalapeño pepper, and cook for 1 minute until fragrant — do not brown garlic.
  3. Step 3: Stir in 1/2 cup fideo noodles and cook for 2 minutes, stirring constantly, until lightly toasted.
  4. Step 4: Add 2 cups chicken broth and 1 can (14.5 oz) drained diced tomatoes, bringing to a simmer. Cook for 10 minutes until noodles are tender and flavors meld.
  5. Step 5: Stir in 1/4 cup chopped cilantro and adjust salt to taste. Serve immediately with lime wedges for squeezing.

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