Easy Mexican Fideos Soup

Easy Mexican Fideos Soup
Easy Mexican Fideos Soup

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½ can (14.5 oz.)

1 can

chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped


½ bag (7 oz.)

GOYA® Fideos


large ripe avocado, pitted, peeled and sliced


¼ tbsp.

fresh cilantro leaves 

Lime wedges



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Step 1

Preheat oven to 400ºF (200ºC). Lay tortillas in single layer on baking sheet. Bake, flipping once, for 10 to 12 minutes or until crisp and lightly toasted. Let cool completely. 

Step 2

Meanwhile, in large saucepan, combine 2 cups water, tomato sauce, diced tomatoes, chipotle pepper and chicken bouillon; set over medium-high heat and bring to boil. Reduce heat and simmer for 10 minutes.  

Step 3

Add fideos and mixed vegetables. Cook, stirring often, for about 10 minutes or until noodles are tender. Ladle into soup bowls. Garnish with avocado and cilantro. Serve with toasted tortillas and lime wedges. 


Note: Use two chipotle peppers for a spicier soup. 


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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40

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