Dinner for 4

Mexican Sopa de Fideo

Name: Mexican Sopa de Fideo
Total time: 31 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; 8 oz vermicelli pasta - fideo noodles; 10 oz roasted tomatoes; 1 large garlic clove or 2 small ones; 1/2 cup white onion; 6 cups chicken or vegetable broth; 1/2 tbsp salt (optional); 1/2 tsp black pepper (optional); mexican crumbled queso fresco and diced avocado

$7.97for 431 minServes 4

Toasted fideo noodles simmer with roasted tomatoes, onion, garlic, and broth before being topped with avocado and queso fresco.

Photo: mexicoinmykitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Ramen and Asian noodles, 8 oz$0.18/oz typical	8 oz	$1.44Typical price
	Fresh tomatoes, 0.65 lb$1.99/lb typical	0.65 lb	$1.24Typical price
	Garlic, 1$0.75 each typical	1	$0.75Typical price
	Onions, 0.15 lb$1.29/lb typical	0.15 lb	$0.20Typical price
	Broth, 50 oz$0.07/oz typical	50 oz	$3.49Typical price
	Avocados, 0.5$1.29 each typical	0.5	$0.65Typical price
Total for the servings shown		$7.97

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepper

Not included in the cost.

31 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Mexican Vegetarian Budget Family Lunches Dinners Cold-weather comfort Winter

Typical price

$1.99 per serving$7.97 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tbsp vegetable oil
8 oz vermicelli pasta - fideo noodles
10 oz roasted tomatoes
1 large garlic clove or 2 small ones
1/2 cup white onion
6 cups chicken or vegetable broth
1/2 tbsp salt (optional)
1/2 tsp black pepper (optional)
mexican crumbled queso fresco and diced avocado

Steps

Heat the vegetable oil in a large pot over medium heat, toast the fideo noodles for 5 minutes, and stir often.
Add the onion and garlic, then cook for 4 minutes until softened.
Stir in the roasted tomatoes, broth, salt, and pepper, bring the soup to a boil, and cook for 7 minutes.
Lower the heat and simmer the noodles for 14 minutes until tender.
Top each bowl with queso fresco and diced avocado, then serve immediately.