Dinner

Sopa de Fideo with Ground Beef and Potatoes Recipe

Name: Sopa de Fideo with Ground Beef and Potatoes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 Roma tomatoes; ¼ onion; 2 garlic cloves; 2 chipotle peppers in adobo sauce; 3 guajillo peppers, boiled and seeded; 1 tablespoon beef bouillon; 2 teaspoons tomato bouillon; ½ teaspoon ground cumin; 2 cups water; 1 pound lean ground beef (97/3 preferred); Salt, to taste; ½ teaspoon black pepper; ½ teaspoon chili powder; 2 medium potatoes, diced small; 3 roasted, peeled, and chopped Hatch or Anaheim peppers; 7 ounces fideo (thin Mexican vermicelli noodles); Handful of fresh cilantro, chopped

ByHugo Harnd November 23, 2025November 23, 2025

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Introduction

Sopa de Fideo with Ground Beef and Potatoes is a comforting Mexican soup that combines tender noodles, hearty beef, and flavorful peppers in a rich tomato-based broth. This cozy dish is perfect for chilly evenings or when you crave a satisfying bowl of home-cooked goodness.

A close-up of a large round metal pot filled with a thick stew that has several visible layers: the base is a rich, deep orange-red broth; floating within it are chunks of light yellow potatoes; thin, light brown noodles spread all over the stew with a soft texture; ground beef pieces with a darker brown color are mixed evenly throughout; small pieces of green vegetables add touches of color scattered in the pot. The stew looks hearty and mixed well, with a slightly oily surface reflecting light. The photo is taken on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Roma tomatoes
¼ onion
2 garlic cloves
2 chipotle peppers in adobo sauce
3 guajillo peppers, boiled and seeded
1 tablespoon beef bouillon
2 teaspoons tomato bouillon
½ teaspoon ground cumin
2 cups water
1 pound lean ground beef (97/3 preferred)
Salt, to taste
½ teaspoon black pepper
½ teaspoon chili powder
2 medium potatoes, diced small
3 roasted, peeled, and chopped Hatch or Anaheim peppers
7 ounces fideo (thin Mexican vermicelli noodles)
Handful of fresh cilantro, chopped

Instructions

Step 1: In a blender, combine Roma tomatoes, onion, garlic, chipotle peppers, boiled guajillo peppers, beef bouillon, tomato bouillon, cumin, and 2 cups of water. Blend until smooth and set aside.
Step 2: Heat a large skillet or saucepan over medium-high heat. Add the ground beef and season with salt, black pepper, and chili powder. Break up the meat and cook for about 5 minutes, or until fully browned. Remove the beef from the pan and drain excess grease.
Step 3: In the same pan, add a bit of oil and heat over medium-high. Add the diced potatoes and fideo noodles. Fry for about 5 minutes, stirring constantly, until the noodles are golden brown and the potatoes begin to soften. Season with a pinch of salt while frying.
Step 4: Add the chopped onion and roasted Hatch or Anaheim peppers to the pan. Cook for 2 more minutes. Return the browned beef to the pan.
Step 5: Pour in the blended sauce and mix well. Add about 1 cup of water (or more if you prefer a brothier soup). Stir to combine.
Step 6: Bring the mixture to a gentle simmer. Taste for seasoning and adjust salt if needed. Add chopped cilantro. Reduce the heat to medium-low, cover, and cook for about 12 minutes, or until the potatoes are tender and the fideo is soft.
Step 7: Serve hot, garnished with extra cilantro or a squeeze of lime. Pair with warm tortillas or crusty bread for a perfect cozy meal.

Tips & Variations

Make it spicier by adding an extra chipotle pepper or a pinch of crushed red pepper flakes.
For a milder version, use only one chipotle pepper and skip the guajillo peppers.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened. This soup does not freeze well due to the potatoes and noodles.

How to Serve

The dish is in a deep metal pot filled with a thick stew. The base layer is a rich orange-red broth with visible oil glistening on the surface. Floating throughout the stew are soft yellow potato cubes and small green vegetable pieces. Mixed in are thin, light brown noodle strands and small chunks of dark brown minced meat, evenly distributed across the dish. The texture looks hearty and chunky, with the noodles and meat giving a fibrous feel, while the potatoes add blocky shapes. The stew fills the pot nearly to the top, showing a dense and well-cooked consistency. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of fideo?

Yes, you can substitute thin vermicelli or angel hair pasta if you don’t have fideo. Just adjust cooking time as needed since different noodles may cook at different rates.

Can I make this soup vegetarian?

To make a vegetarian version, omit the ground beef and use vegetable bouillon instead of beef bouillon. You can add extra potatoes, beans, or vegetables for added heartiness.