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Sopa de Fideo y Frijoles con Chorizo (Fideo and Bean Soup With Chorizo)
Published April 17, 2024
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- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4cups low-sodium chicken stock, plus more if necessary
- 1(15-ounce) can black beans, drained and rinsed
- 1(15-ounce) can diced tomatoes, preferably fire-roasted
- ¼ medium white onion, coarsely chopped (about ¾ cup)
- 2garlic cloves, peeled
- 3tablespoons chili powder
- 1teaspoon dried oregano, preferably Mexican
- Salt and freshly ground pepper
- 1tablespoon vegetable oil, plus more if necessary
- 8ounces fresh chorizo, casings removed, crumbled
- 4ounces fideo, vermicelli or angel hair pasta, broken into 2-inch pieces
- Crema, crumbled queso fresco, sliced avocado, chopped onion, chopped cilantro, crushed red pepper and tostadas for serving, as desired
Preparation
- Step 1
Working in batches if necessary, add chicken stock, beans, tomatoes, onion, garlic, chili powder and oregano to a blender. Purée until smooth and season the salsa to taste with salt and pepper. Set salsa aside until ready to use.
- Step 2
Heat oil in a large pot over medium-high and cook chorizo, breaking it up with a wooden spoon and stirring occasionally, until just browned and almost cooked through, 5 to 7 minutes. Use a slotted spoon to transfer the chorizo to a medium bowl, leaving as much oil in the pot as possible. You should have at least 1 tablespoon of chorizo oil in the pot, if not, add 1 to 2 teaspoons vegetable oil.
- Step 3
Add fideo to the hot, red oil and cook, stirring frequently until the pasta is browned, about 2 minutes. Carefully pour the blended salsa into the hot pot; it will bubble rapidly and then quickly die down. Return the chorizo to the pot, reduce the heat to medium and simmer, stirring occasionally, until the fideo are cooked through (it’s OK if they are a little past al dente) and the soup has thickened slightly to a rich stew consistency, 10 to 12 minutes. The soup will continue to thicken as it sits; add stock or water to thin, if desired. Taste and adjust seasoning.
- Step 4
Divide the soup among 4 bowls and top with crema, queso, avocado, onion, cilantro, crushed red pepper. Serve with tostadas.
Private Notes
Cooking Notes
Fideo is a dish many of us grow up eating as young children, adolescents, and adults (we actually just ate fideo yesterday for lunch). Here’s some tips: char your own Roma tomatoes rather than using canned tomatoes, we also char 2-3 cloves of garlic for the stock. Chicken thighs (or a butchered chicken) is a great sun for chorizo. Whole pinto beans (or Peruvian beans) can be added to individual bowls before serving with grated parmesan cheese adds umami. Provecho!
economical, easy to fix, filling, quick and tasty. I prepare my fideo using Rick Baykess’ method which is to put on parchment lined sheet pan , spritz lightly with olive oil and bake in oven at 350 degrees for 8-10 minutes or until color of a penny. This can be changed to suit ones taste easily. The dish does thicken up considerably after sitting. Just thin out with additional broth or, in a pinch, water.
Trader Joe's has a great soy chorizo, I've tried other brands and they don't measure up in flavor.
I'm all for trying recipes as written the first time out of the gate, but when using canned beans in a saucy, liquidy dish like this, why drain and rinse? Decent canned bean "liquor" has taste and some body too.
I saw this overnight at work and had to try. I give this a very good rating. I think next time I will puree half of the beans and tomatoes for a chunkier consistency. I forgot the avocado and I used the Cacique brand Mexican style pork chorizo which cooks down to a ground pork like texture. I want to try this again but use Loganiza chorizo next time to see what the overall consistency will be like. I fried an egg and tostada's and it felt like an upgraded huevos rancheros. Very tasty.
Put put whichingredients on parchment paper?
Fideos is a soup my Mexican mom made for me often as a child & always w/chicken. I recently asked her how to make it because I’m now a mom. I always go for Anthony’s brand fideo. Fideo tends to expand a lot so keep that in mind when portioning out. And I ALWAYS put a little bit of oil in my small pot and fry the fideo for a few minutes until it changes color to a light brown. I make sure to have my tomato mixture ready because it goes from light brown to dark brown to black, fast!
To save a little time, do you really need to add all the chicken stock to the blender? Can't you add just enough to puree the other ingredients, then mix it all together in the pot?
Re: which ingredients on parchment? That note didn’t come from me, but I’m certain it’s the fideos (the pasta) itself. That’s what you toast or brown.
I think they mean the chili powder that's used to make a pot of (beef/bean/veg) chili-a mix of paprika, some other dried peppers and spices with just a very little bit of cayenne that's quite mild. Recipes and proportions vary. In the US it's just generic 'chili powder'. It adds layers of flavor with very little heat. Then add whatever spicy chilli to your preferred heat level.
I made chicken broth using part of a rotisserie chicken. Chopped the chicken and substituted for chorizo. All other ingredients the same -- gluten free pasta (made with corn) made another layer of flavor. A squeeze of lime, some sour cream and queso! A lovely light lunch on this gray Saturday.
Enjoyed making this. I am vegetarian so I did not have chorizo on hand. It was both easy and satisfactory to crumble up a block of tempeh and spice it with chili, coriander, sage, oregano, smoked paprika, and a dash of red pepper flakes. It worked well for me as an alternative.
Cooked as written and it was pretty much the greatest meal ever.
This was just ok. Soup is always healthy, but this was just average. Looks like most reviewers had tips on how to make it better.
Didn't use chorizo, subbed chicken/spinach/feta sausage with excellent results. Used very spicy homemade chili powder, so only 1/2 tbsp. for a very nice amount of heat.
I found 3 tbsp of chili powder to be overwhelming, and my fideo took closer to 20 min to cook to al dente. The flavour was overwhelmed by the chili powder, had little depth. My husband liked it, but as easy it was, I don't think I want to make it again, especially if the fideo is going to cause it not to keep well.
Recipe is perfect as is. One of our families favorite soups. Recommend eating fresh, does not hold in the fridge overnight well. Found the noodles absorbed too much liquid.
Just made this herd in NZ, chilli powder over here is just chillies, so very spicy with only two tablespoons. Luckily had sour cream at hand
Really good with a side of tortilla chips! I used the Trader Joe's Soy Chorizo and it added a nice flavor. Definitely will be making this again in the fall!
Made this as prescribed, using vermicelli since I couldn't find fideo, and loved it. Served with avocado, lime, and crumbled queso fresco.
this will adorn our family's vault of perpetuity, to be passed to our future heirs as a monument to fine dining. future colonists on Mars will relish this among faint memories of their distant Earth. Happy Eating!
Wow. Just wow. I'm adding this one to the repertoire.
This was good. Angel hair pasta cooking time said 2mins, so I brought the blended broth to boil and simmered in a separate pot so as not to overcook the pasta, but still thicken the soup. I added more pasta for a total of 10oz angel hair (2min cooking time made this an easy adjustment).
I prepared as written except no fideo, so used broken capellini. Set out bowls of garnishes - white onion, avocado slices, lime wedges, cilantro, queso fresco, homemade crema. Big hit on a chilly spring night! Enough for 2 dinner servings plenty lunch overs. Love the suggestion to toast the noodles in the oven - will try that next time, and also add some halved grape tomatoes for liquid/acid, adjusting seasonings accordingly to compensate for dilution. Super easy!
Made this with Better than Bouillon vegetable broth and Trader Joe's soyrizo and it was really good. I put a teaspoon of blitzed chipotles in adobo on mine for some extra heat but otherwise no other modifications. Easy and fast.
This was delicious, and unlike any Mexican food I have eaten before. Used fideo and ancho chile powder. The only changes I made (thanks to helpful commenters) were leaving 1/3 can of beans and diced tomatoes out of the blender, only to add them later for more 'chunkiness'. Also did not rinse and drain the Goya black beans, but incorporated the 'bean liquor' into the soup. Thickened up very nicely. This one goes into steady rotation. Thanks, Rick!
Felt like it needed more veggies so we added chopped carrots and bell peppers while sautéing onions, and added zoodles (spiral cut zucchini) and charred corn for a few minutes at the end to warm. Enjoyed the resulting hearty soup.
It was delicious!
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