fideo loco soup with chicken
(2 ratings)
I had a yummy noodle soup called Fideo Loco recently in Texas. I lightened it up by using chicken instead of the more usual beef. Also, used fewer noodles (fideo) than the Texas variety.
(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For fideo loco soup with chicken
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1 Tbspolive oil
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1 cfideo ( or vermicelli cut into 1 in. pieces)
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1 conions, chopped
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1 cred or green pepper, seeded and chopped
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1 mdjalapeno, seeded and minced
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1/2 ccarrots, sliced
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1 Tbspminced garlic
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8 oztomato sauce
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2 qtchicken broth/bouillon
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15 ozwhite beans (1 can, rinsed and drained)
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1 ccorn, frozen or fresh
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6-8 ozchicken breast, roasted or grilled, chopped or shredded
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1 tspsazon goya seasoning (or equivalent)
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2 Tbspcilantro, chopped, for garnish
How To Make fideo loco soup with chicken
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1Heat oil in large saucepan over medium-high heat. Add fideo to saucepan and stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion, carrots and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
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2Stir in tomato sauce and chicken broth (or water and bouillon). Add beans. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken, frozen corn and seasoning. Cook until heated through. Sprinkle with cilantro to serve.
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