Sopa de Fideo con Tacos de Pollo
Sopa de Fideo con Tacos de Pollo
Ingredients
For the Chicken
- 6 garlic cloves
- 1 cup water
- 7 cups boiling water
- 2 pounds chicken thighs, with bone
- 1 teaspoon salt, to taste
- 2 bay leaves
- 1/2 teaspoon pepper, to taste
For the Salsa
- 3 roma tomatoes, cut into pieces
- 2 garlic cloves
- 1 ounce white onion, small piece
- 1/2 jalapeño
- 1/2 tablespoon chicken bouillon
- 1 tablespoon tomato bouillon
- 1/8 teaspoon ground cumin
- 1 cup water
For the Soup
- 2 tablespoons oil, as needed
- 1/4 white onion, diced
- 2 garlic cloves, minced
- 7 ounces fideo
- 5 cups chicken broth, from the cooked chicken
- 1/4 cup cilantro, chopped, plus more for garnish
- 1 teaspoon chicken bouillon, to taste
For the Tacos and to Serve
- 20 corn tortillas
- 1 cup Monterrey Jack cheese, shredded or sliced
- 1 cup oil, for frying, as needed
- 1/2 cup Crema Mexicana
- 1/2 cup salsa verde
- 1/2 cup queso fresco, crumbled
- 1 avocado, sliced
- 2 tablespoons salsa macha
Instructions
- 1
In a blender, combine 6 garlic cloves and 1 cup of water. Blend until smooth. Set aside.
â±ïž 2 min
- 2
Set a Dutch oven or large pot to medium-high heat and add 7 cups of boiling water. Add the chicken thighs, salt to taste, and 2 bay leaves. Pour in the blended garlic and water mixture. Cover and cook for 45 minutes, or until the chicken is fully cooked.
â±ïž 45 min
- 3
After 45 minutes, carefully remove the cooked chicken from the pot and set it aside to cool. Reserve the chicken broth for the soup. Once the chicken is cool enough to handle (about 15 minutes), shred it using two forks. Season the shredded chicken with salt and pepper to taste and mix well. Set aside.
â±ïž 20 min
- 4
While the chicken cools, prepare the salsa. In a blender, combine 3 roma tomatoes (cut into pieces), 2 garlic cloves, a small piece of white onion, 1/2 jalapeño, 1/2 tablespoon chicken bouillon, 1 tablespoon tomato bouillon, 1/8 teaspoon ground cumin, and 1 cup of water. Blend until the mixture is smooth.
â±ïž 5 min
- 5
Using the same Dutch oven (after rinsing if needed), place it on medium heat and add some oil. Sauté the diced 1/4 white onion and 2 minced garlic cloves for about 1 minute.
â±ïž 2 min
- 6
Add the 7-ounce bag of fideo to the pot. Fry the fideo, stirring frequently, until it turns golden, which takes about 3 minutes.
â±ïž 3 min
- 7
Pour the prepared salsa into the pot, straining it as you do so. Next, add 5 cups of the reserved chicken broth. Give the soup a good mix and check seasoning, adding chicken bouillon to taste if needed. Stir in the chopped cilantro. Cover the pot and cook for about 12 to 14 minutes, or until the fideo is tender.
â±ïž 15 min
- 8
While the soup cooks, prepare the taquitos. Microwave the corn tortillas for a few seconds to make them soft and flexible. Take a softened corn tortilla, add some of the shredded chicken, and a slice or sprinkle of Monterrey Jack cheese. Roll the tortilla tightly to form a taquito. Repeat for all tortillas and chicken, aiming for about 20 taquitos.
â±ïž 10 min
- 9
Heat a pan with about 1 cup of oil to medium heat for frying. Carefully place the taquitos into the hot oil, working in batches if necessary. Fry for about 3 minutes per side, or until they are golden and crispy. Remove the fried taquitos and place them on a wire rack or paper towels to drain excess oil.
â±ïž 15 min
- 10
To serve, ladle a generous amount of the warm fideo soup into a bowl. Place several crispy chicken taquitos into the soup. Top the taquitos and soup with a drizzle of Crema Mexicana, a spoonful of salsa verde, and crumbled queso fresco. Garnish with sliced avocado and fresh cilantro. Finish with a drizzle of salsa macha. Serve immediately and enjoy!
â±ïž 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sopa de Fideo con Tacos de Pollo
For the Chicken
- 6 garlic cloves
- 1 cup water
- 7 cups boiling water
- 2 pounds chicken thighs, with bone
- 1 teaspoon salt, to taste
- 2 bay leaves
- 1/2 teaspoon pepper, to taste
For the Salsa
- 3 roma tomatoes, cut into pieces
- 2 garlic cloves
- 1 ounce white onion, small piece
- 1/2 jalapeño
- 1/2 tablespoon chicken bouillon
- 1 tablespoon tomato bouillon
- 1/8 teaspoon ground cumin
- 1 cup water
For the Soup
- 2 tablespoons oil, as needed
- 1/4 white onion, diced
- 2 garlic cloves, minced
- 7 ounces fideo
- 5 cups chicken broth, from the cooked chicken
- 1/4 cup cilantro, chopped, plus more for garnish
- 1 teaspoon chicken bouillon, to taste
For the Tacos and to Serve
- 20 corn tortillas
- 1 cup Monterrey Jack cheese, shredded or sliced
- 1 cup oil, for frying, as needed
- 1/2 cup Crema Mexicana
- 1/2 cup salsa verde
- 1/2 cup queso fresco, crumbled
- 1 avocado, sliced
- 2 tablespoons salsa macha
Instructions
- 1
In a blender, combine 6 garlic cloves and 1 cup of water. Blend until smooth. Set aside.
â±ïž 2 min - 2
Set a Dutch oven or large pot to medium-high heat and add 7 cups of boiling water. Add the chicken thighs, salt to taste, and 2 bay leaves. Pour in the blended garlic and water mixture. Cover and cook for 45 minutes, or until the chicken is fully cooked.
â±ïž 45 min - 3
After 45 minutes, carefully remove the cooked chicken from the pot and set it aside to cool. Reserve the chicken broth for the soup. Once the chicken is cool enough to handle (about 15 minutes), shred it using two forks. Season the shredded chicken with salt and pepper to taste and mix well. Set aside.
â±ïž 20 min - 4
While the chicken cools, prepare the salsa. In a blender, combine 3 roma tomatoes (cut into pieces), 2 garlic cloves, a small piece of white onion, 1/2 jalapeño, 1/2 tablespoon chicken bouillon, 1 tablespoon tomato bouillon, 1/8 teaspoon ground cumin, and 1 cup of water. Blend until the mixture is smooth.
â±ïž 5 min - 5
Using the same Dutch oven (after rinsing if needed), place it on medium heat and add some oil. Sauté the diced 1/4 white onion and 2 minced garlic cloves for about 1 minute.
â±ïž 2 min - 6
Add the 7-ounce bag of fideo to the pot. Fry the fideo, stirring frequently, until it turns golden, which takes about 3 minutes.
â±ïž 3 min - 7
Pour the prepared salsa into the pot, straining it as you do so. Next, add 5 cups of the reserved chicken broth. Give the soup a good mix and check seasoning, adding chicken bouillon to taste if needed. Stir in the chopped cilantro. Cover the pot and cook for about 12 to 14 minutes, or until the fideo is tender.
â±ïž 15 min - 8
While the soup cooks, prepare the taquitos. Microwave the corn tortillas for a few seconds to make them soft and flexible. Take a softened corn tortilla, add some of the shredded chicken, and a slice or sprinkle of Monterrey Jack cheese. Roll the tortilla tightly to form a taquito. Repeat for all tortillas and chicken, aiming for about 20 taquitos.
â±ïž 10 min - 9
Heat a pan with about 1 cup of oil to medium heat for frying. Carefully place the taquitos into the hot oil, working in batches if necessary. Fry for about 3 minutes per side, or until they are golden and crispy. Remove the fried taquitos and place them on a wire rack or paper towels to drain excess oil.
â±ïž 15 min - 10
To serve, ladle a generous amount of the warm fideo soup into a bowl. Place several crispy chicken taquitos into the soup. Top the taquitos and soup with a drizzle of Crema Mexicana, a spoonful of salsa verde, and crumbled queso fresco. Garnish with sliced avocado and fresh cilantro. Finish with a drizzle of salsa macha. Serve immediately and enjoy!
â±ïž 3 min