Mexican sopa de fideos, or noodle soup, is typically made with a tomato base. However, there’s another version which is just as delicious and that’s green noodle soup. This one isn’t based on tomatoes but is instead made using primarily green ingredients such as tomatillos, poblano peppers, cilantro, spinach, and vegetable broth.
It’s not a super-spicy soup. The green chiles don’t add much in the way of spice, although of course you can use more chiles or even sub something spicier such as serrano peppers if you do want to dial up the heat a little (or a lot!)
The fideos, or noodles, are available from Mexican markets as well as some grocery stores. If you really can’t find them, you can sub vermicelli or even broken up spaghetti. This soup is warming and hearty and makes a delicious lunch or a light evening meal.
Why You’ll Love the Recipe
This green chile fideo soup is really tasty. It’s also quick and easy to make. You just have to puree some of the ingredients, toast the noodles and then combine everything. It is a refreshing and flavorful soup.
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How to Serve It
Enjoy the soup hot paired with quesadillas, taquitos or tortillas.
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can add serrano chile peppers too, if you want a spicier finish, or swap the queso fresco for queso blanco or any other kind of cheese you prefer.
Green Chile Cheese Fideo
Ingredients
- 6 tomatillos with husks discarded
- 1 chopped de-seeded poblano pepper
- 1 de-stemmed jalapeno pepper
- Handful spinach
- Handful cilantro
- ⅔ cup water
- 2 peeled garlic cloves
- ⅛ white onion
- 7 ounces fideos
- ½ teaspoon salt
- 3 cups vegetable broth
- 3 tablespoons cooking oil
- Queso fresco tortillas, taquitos or quesadillas, to serve
- 2 limes cut into wedges
Instructions
- Put the tomatillos, peppers, spinach, cilantro, white onion, water, and whole garlic cloves in a blender and blend for a minute on high or until smooth.
- Heat the oil in a large pot over a moderate heat.
- Add the fideos and cook, stirring all the time, for a few minutes or until golden.
- Add the pureed green mixture to the pot as well as 3 cups of broth and simmer for 12 to 15 minutes.
- Add salt to taste and serve hot, with cilantro, lime, and any other toppings or accompaniments you like.
- Enjoy!
