Classic Fideo con Pollo Sopita
Classic Fideo con Pollo Sopita
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sopita Base
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 14 1/2 ounces canned diced tomatoes, undrained
- 4 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 7 ounces fideo pasta, cut vermicelli
- 1/2 cup water, as needed
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 avocado, diced
- 1/4 cup Mexican crema or sour cream
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until lightly browned on all sides, about 5 to 7 minutes. The chicken does not need to be cooked through. Remove the chicken from the pot and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the pot. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Stir in the undrained diced tomatoes, chicken broth, ground cumin, and dried oregano. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 5 min
- 5
While the broth is simmering, heat a dry skillet over medium heat. Add the fideo pasta and toast, stirring frequently, until golden brown. This usually takes about 3 to 5 minutes. Be careful not to burn it.
⏱️ 5 min
- 6
Add the toasted fideo pasta to the simmering broth. Stir well to ensure the pasta is submerged. Reduce heat to medium-low, cover, and cook for 8 to 10 minutes, or until the fideo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
⏱️ 10 min
- 7
Return the browned chicken pieces to the pot. Stir them into the fideo and broth mixture. Continue to cook for another 3 to 5 minutes, or until the chicken is fully cooked through and heated. If the soup becomes too thick, add 1/2 cup of water or more chicken broth as needed to reach your desired consistency.
⏱️ 5 min
- 8
Ladle the Fideo con Pollo Sopita into bowls. Garnish with fresh chopped cilantro, lime wedges, diced avocado, and a dollop of Mexican crema or sour cream, if desired. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fideo con Pollo Sopita
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sopita Base
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 14 1/2 ounces canned diced tomatoes, undrained
- 4 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 7 ounces fideo pasta, cut vermicelli
- 1/2 cup water, as needed
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 avocado, diced
- 1/4 cup Mexican crema or sour cream
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until lightly browned on all sides, about 5 to 7 minutes. The chicken does not need to be cooked through. Remove the chicken from the pot and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the pot. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Stir in the undrained diced tomatoes, chicken broth, ground cumin, and dried oregano. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 5 min - 5
While the broth is simmering, heat a dry skillet over medium heat. Add the fideo pasta and toast, stirring frequently, until golden brown. This usually takes about 3 to 5 minutes. Be careful not to burn it.
⏱️ 5 min - 6
Add the toasted fideo pasta to the simmering broth. Stir well to ensure the pasta is submerged. Reduce heat to medium-low, cover, and cook for 8 to 10 minutes, or until the fideo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
⏱️ 10 min - 7
Return the browned chicken pieces to the pot. Stir them into the fideo and broth mixture. Continue to cook for another 3 to 5 minutes, or until the chicken is fully cooked through and heated. If the soup becomes too thick, add 1/2 cup of water or more chicken broth as needed to reach your desired consistency.
⏱️ 5 min - 8
Ladle the Fideo con Pollo Sopita into bowls. Garnish with fresh chopped cilantro, lime wedges, diced avocado, and a dollop of Mexican crema or sour cream, if desired. Serve hot.
⏱️ 2 min