Mexican Noodle Soup
Prep Time
10mins
Time to Table
20mins
Servings
6
Ingredients
- 3 Roma tomatoes, diced
- 5 cups chicken broth
- 1/4 cup chopped onion
- 2 garlic cloves
- 3 Chipotle chiles in adobo sauce
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 7.5 ounce pouch fideo pasta
- 1/2 cup Daisy Sour Cream
Ingredients
- 3 Roma tomatoes, diced
- 5 cups chicken broth
- 1/4 cup chopped onion
- 2 garlic cloves
- 3 Chipotle chiles in adobo sauce
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 7.5 ounce pouch fideo pasta
- 1/2 cup Daisy Sour Cream
Directions
- In a blender, add the tomatoes, chicken broth, onion, garlic, chiles, and salt, and blend until smooth. Heat 2 tablespoons oil in a 4-quart non-stick saucepan, over medium-high heat. Add the pasta and cook, stirring constantly, for about 2 to 4 minutes, or until pasta is golden brown.
- Strain the blended tomato mixture over the pasta using a strainer. Cover and cook over medium-low heat for 10-14 minutes, or until the pasta is tender. Pour the soup into bowls and dollop with sour cream. Garnish as desired and serve.
- Calories:235
- Cholesterol:13
- Dietary Fiber:2
- Protein:6
- Sodium:1104
- Total Carbohydrate:31
- Total Fat:9
