Noodle Soup with Vegetables

Mayte Rueda
This noodle soup is a classic recipe in Mexican kitchens, as you can eat it alone or you can accompany it with other ingredients, such as meat, chicken, vegetables, beans, and whatever you like most. This noodle soup recipe is economical, versatile, and very easy to prepare!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 tomatoes
  • 1 chipotle chile in adobo sauce
  • 2 cloves garlic
  • 1/4 onions
  • salt
  • 2 liters chicken broth
  • 3 tablespoons vegetable oil
  • 200 grams fideo pasta, of number 2, 1 package
  • 1/2 cups carrot, cut into small cubes (precooked)
  • 1/2 cups potato, cut into small cubes (precooked)
  • 1/2 cups green beans, (precooked)
  • 1/2 cups peas, (precooked)
  • 1/2 cups zucchini, cut into small cubes
Preparation
15 mins
20 mins
Low
  • Blend the tomato, chipotle pepper, garlic, onion, and salt with a little chicken broth, strain and set aside.
  • Heat a deep pot over medium heat, add the oil and the noodles; sauté for 3 minutes until golden, add the blended tomato and cook for 5 minutes until it reduces by half; add the chicken broth, vegetables, and cilantro, cook for approximately 10 minutes, season with salt.
  • Serve the noodle soup accompanied by avocado and tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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