Name: Sopa de Fideo with Ground Beef and Potatoes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 Roma tomatoes; ¼ onion; 2 garlic cloves; 2 chipotle peppers in adobo sauce; 3 guajillo peppers, boiled and seeded; 1 tablespoon beef bouillon; 2 teaspoons tomato bouillon; ½ teaspoon ground cumin; 2 cups water; 1 pound lean ground beef (97/3 preferred); Salt, to taste; ½ teaspoon black pepper; ½ teaspoon chili powder; 2 medium potatoes, diced small; 3 roasted, peeled, and chopped Hatch or Anaheim peppers; 7 ounces fideo (thin Mexican vermicelli noodles); Handful of fresh cilantro, chopped; Oil, for frying

Introduction

Sopa de Fideo with Ground Beef and Potatoes is a comforting Mexican noodle soup that’s rich in flavor and easy to make at home. This hearty dish combines tender ground beef, soft potatoes, and toasted fideo noodles in a smoky, slightly spicy tomato-based broth. Perfect for a cozy meal any day of the week.

Ingredients

4 Roma tomatoes

¼ onion

2 garlic cloves

2 chipotle peppers in adobo sauce

3 guajillo peppers, boiled and seeded

1 tablespoon beef bouillon

2 teaspoons tomato bouillon

½ teaspoon ground cumin

2 cups water

1 pound lean ground beef (97/3 preferred)

Salt, to taste

½ teaspoon black pepper

½ teaspoon chili powder

2 medium potatoes, diced small

3 roasted, peeled, and chopped Hatch or Anaheim peppers

7 ounces fideo (thin Mexican vermicelli noodles)

Handful of fresh cilantro, chopped

Instructions

Step 1: In a blender, combine Roma tomatoes, onion, garlic, chipotle peppers, boiled guajillo peppers, beef bouillon, tomato bouillon, cumin, and 2 cups of water. Blend until smooth and set aside.

Step 2: Heat a large skillet or saucepan over medium-high heat. Add the ground beef and season with salt, black pepper, and chili powder. Break up the meat and cook for about 5 minutes, or until fully browned. Remove the beef from the pan and drain excess grease.

Step 3: In the same pan, add a bit of oil and heat over medium-high. Add the diced potatoes and fideo noodles. Fry for about 5 minutes, stirring constantly, until the noodles are golden brown and the potatoes begin to soften. Season with a pinch of salt while frying.

Step 4: Add the chopped onion and roasted Hatch (or Anaheim) peppers to the pan. Cook for 2 more minutes. Return the browned beef to the pan.

Step 5: Pour in the blended sauce and mix well. Add about 1 cup of water (or more if you prefer a brothier soup) and stir to combine.

Step 6: Bring the mixture to a gentle simmer. Taste for seasoning and adjust salt if needed. Add chopped cilantro. Reduce the heat to medium-low, cover, and cook for about 12 minutes, or until the potatoes are tender and the fideo is soft.

Step 7: Serve hot, garnished with extra cilantro or a squeeze of lime. Pair with warm tortillas or crusty bread for a perfect cozy meal.

Tips & Variations

For more heat, add an extra chipotle pepper or a pinch of crushed red pepper flakes.

For a milder soup, use only one chipotle pepper and skip the guajillo peppers.

Toast the fideo noodles carefully to avoid burning and to enhance their nutty flavor.

Substitute Hatch or Anaheim peppers with mild poblano peppers if preferred.

FAQs

Can I use other types of noodles instead of fideo?

Yes, you can substitute fideo with thin vermicelli or angel hair pasta broken into short pieces. Just be mindful of the cooking time, as some noodles may cook faster or slower.

Is it possible to make this recipe vegetarian?

Absolutely. Skip the ground beef and use vegetable bouillon instead of beef bouillon. You can add extra potatoes, beans, or vegetables to keep the soup hearty and flavorful.