Tuesday, November 23, 2010

Fideo (Mexican Soup)

This is a soup that I learned to make from my cute mother-in-law! There are actually several ways that you can make this soup. Sometimes I add an extra can of tomatoe sauce to make it thicker and then eat grilled cheese sandwhiches with it!

What you need:

7 oz. package of Fideo noodles (found in the mexican isle of the grocery store)
8 oz. can Tomatoe Sauce (mexican style if possible)
15 oz. can Chicken Broth
2 Serrano Peppers, cut in half (only if you want soup to be spicy)
Chicken Boullion
1/2 Teaspoon Garlic Powder
3 Tablespoons Olive Oil
Mexican Table Cream (Optional)
Feta Cheese (Optional)

In a soup pan add olive oil, fideo noodles, serrano peppers, and garlic. Brown fideo noodles on medium high heat. Add Tomatoe sauce and using the tomatoe sauce can add 2 cans of water. Add chicken broth and 2 cans of water, add chicken boullion to taste (about 1 tablespoon). Boil for about 20 minutes or until noodles are tender. Serve plain or with the table cream and feta cheese.

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