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Chicken and Tomato Broth with Vermicelli Pasta |
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Serves: 4
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(Sopa de Fideos)
Category: Chicken and Turkey Soups
Sopa de fideos, is a much-loved home-style soup made with thin coils of vermicelli that are browned in oil, and then added to the broth. Crumbled queso cotija is often sprinkled over the soup at the table. Cotija cheese is now available in some supermarkets, or Latin American markets. Parmesan cheese may be substituted.
4 tablespoons vegetable oil
2 ounces dry coils of vermicelli (fideos), broken into pieces
1/2 medium white onion, finely chopped
2 cloves garlic (medium), minced
4 plum tomatoes, roasted, peeled, and chopped
2 jalapeño peppers, seeded, ribs removed, and chopped
4 cups canned fat-free reduced-sodium chicken broth
2 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon salt, or to taste
Grated cotija cheese or queso añejo (optional)
1. Heat 3 tablespoons of the oil in a medium skillet. Add the broken pieces of vermicelli, and stir-fry until golden brown, about 3 minutes. Work quickly to prevent burning. Remove with a slotted spoon to paper towels to drain.
2. In a medium saucepan, heat the remaining oil, and cook the onion and garlic until softened, about 3 minutes. Add the tomatoes and jalapeños. Cook, stirring, until the tomato juices have cooked away. Add the broth and cilantro. Simmer the soup, partly covered, about 12 minutes. Season with salt, then sprinkle with cotija, if using.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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