Name: Sopa de Fideo with Pinto Beans & Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 7 oz fideo or thin vermicelli noodles — The signature noodle component. Toasting them first gives the soup extra depth and flavor.; 1 can (15 oz) pinto beans, drained and rinsed — Add creamy texture and make the soup more substantial.; 2 medium russet potatoes, peeled and diced — Become tender in the broth while adding heartiness to every bowl.; 1 can (14.5 oz) diced tomatoes — Creates the tomato-rich foundation of the soup.; 4 cups vegetable or chicken broth — Forms the savory liquid base and carries all the spices throughout the soup.; 1 small yellow onion, diced — Adds aromatic flavor and subtle sweetness.; 3 garlic cloves, minced — Provides savory depth.; 1 tbsp vegetable oil — Used to toast the fideo noodles and begin building flavor.; 1 tsp ground cumin — Adds warm, earthy flavor.; 1 tsp chili powder — Provides mild chile flavor and savory depth.; ½ tsp smoked paprika — Adds subtle smokiness.; ½ tsp dried oregano — Brings a warm herbal note to the broth.; ½ tsp salt — Enhances the flavors throughout the soup.; ¼ tsp black pepper — Adds mild peppery warmth.; ½ cup roasted green chile, chopped, optional — Adds another layer of roasted chile flavor.; ¼ cup fresh cilantro, chopped — Provides a fresh herbal finish.; 1 lime, cut into wedges — Adds bright acidity just before serving.

Ingredients

Scale

Here’s everything you’ll need to make this hearty sopa de fideo and what each ingredient contributes.

7 oz fideo or thin vermicelli noodles — The signature noodle component. Toasting them first gives the soup extra depth and flavor.
1 can (15 oz) pinto beans, drained and rinsed — Add creamy texture and make the soup more substantial.
2 medium russet potatoes, peeled and diced — Become tender in the broth while adding heartiness to every bowl.
1 can (14.5 oz) diced tomatoes — Creates the tomato-rich foundation of the soup.
4 cups vegetable or chicken broth — Forms the savory liquid base and carries all the spices throughout the soup.
1 small yellow onion, diced — Adds aromatic flavor and subtle sweetness.
3 garlic cloves, minced — Provides savory depth.
1 tbsp vegetable oil — Used to toast the fideo noodles and begin building flavor.
1 tsp ground cumin — Adds warm, earthy flavor.
1 tsp chili powder — Provides mild chile flavor and savory depth.
½ tsp smoked paprika — Adds subtle smokiness.
½ tsp dried oregano — Brings a warm herbal note to the broth.
½ tsp salt — Enhances the flavors throughout the soup.
¼ tsp black pepper — Adds mild peppery warmth.
½ cup roasted green chile, chopped, optional — Adds another layer of roasted chile flavor.
¼ cup fresh cilantro, chopped — Provides a fresh herbal finish.
1 lime, cut into wedges — Adds bright acidity just before serving.

Instructions

This comforting soup comes together in one pot with a few simple steps.

Step 1: Toast the Fideo

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the fideo noodles and toast for 2–3 minutes, stirring frequently.

The noodles should become lightly golden and fragrant, but watch them carefully so they don’t burn.

Transfer the toasted noodles to a bowl and set aside.

Step 2: Cook the Onion

Add the diced yellow onion to the same pot.

Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.

Step 3: Add the Garlic and Spices

Add the minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.

Stir continuously for about 30 seconds, just until the garlic and spices become fragrant.

Step 4: Add the Tomatoes and Broth

Pour in the diced tomatoes and vegetable or chicken broth.

Stir well while scraping the bottom of the pot to release any flavorful toasted bits.

Step 5: Simmer the Potatoes

Add the diced russet potatoes.

If you’re using roasted green chile, stir it in at this stage.

Bring the soup to a gentle boil, then reduce the heat and simmer for 12–15 minutes.

The potatoes should be nearly tender but not completely finished cooking.

Step 6: Add the Pinto Beans and Fideo

Stir the drained and rinsed pinto beans into the soup.

Return the toasted fideo noodles to the pot.

Continue simmering uncovered for another 8–10 minutes, stirring occasionally, until the noodles are tender and the potatoes are completely cooked.

Step 7: Adjust the Seasoning

Taste the broth and adjust with additional salt or black pepper if necessary.

If the soup has become thicker than you’d like, you can add a small splash of additional broth or water.

Step 8: Garnish and Serve

Ladle the hot soup into bowls.

Sprinkle each serving with fresh chopped cilantro and serve with lime wedges on the side.

Squeeze fresh lime juice over the soup just before eating for a bright, fresh finish.

Prep Time: 10 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 6
Calories: 315 per serving