Description
A comforting and flavorful Mexican soup featuring tender ground beef, diced potatoes, and toasted fideo noodles simmered in a rich, smoky sauce made from tomatoes, chipotle, and guajillo peppers. This Sopa de Fideo with Ground Beef and Potatoes offers a perfect balance of smokiness and spice, creating a hearty meal perfect for cozy dinners.
Ingredients
Scale
For the Sauce:
- 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
For the Fideo and Meat:
- 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
Instructions
- Make the Sauce: In a blender, combine Roma tomatoes, onion, garlic, chipotle peppers, boiled guajillo peppers, beef bouillon, tomato bouillon, ground cumin, and 2 cups of water. Blend until smooth and set aside.
- Brown the Ground Beef: 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 until fully browned. Remove the beef from the pan and drain any excess grease.
- Toast the Fideo and Potatoes: 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 turn golden brown and potatoes begin to soften. Season with a pinch of salt while frying.
- Combine Ingredients: Add the chopped onion and roasted Hatch or Anaheim peppers to the pan. Cook for an additional 2 minutes. Return the browned beef to the pan. 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.
- Simmer and Finish: Bring the mixture to a gentle simmer. Taste for seasoning and adjust salt if needed. Add chopped cilantro. Reduce heat to medium-low, cover, and cook for about 12 minutes or until the potatoes are tender and fideo noodles are soft.
- Serve and Enjoy: Serve the soup hot, garnished with extra cilantro or a squeeze of lime. Pair with warm tortillas or crusty bread for a cozy and delicious meal.
Notes
- To make it spicier, add an extra chipotle pepper or a pinch of crushed red pepper flakes.
- For a milder version, use only one chipotle pepper and skip the guajillo peppers.
- Adjust water quantity to achieve your preferred soup consistency.
- Use lean ground beef to reduce excess grease and keep the soup light.
- The toasted fideo adds a nutty flavor and pleasant texture to the soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Sopa de Fideo, Mexican soup, ground beef soup, fideo noodles, potato soup, chipotle pepper, guajillo pepper, easy Mexican recipe, comforting soup
