Description
Sopa de Fideo with Ground Beef and Potatoes is a comforting Mexican noodle soup featuring thin vermicelli toasted to a golden brown, tender diced potatoes, and savory ground beef simmered in a rich, smoky sauce made from roasted tomatoes, chipotle, and guajillo peppers. This hearty and flavorful soup is perfect for chilly nights and pairs wonderfully with warm tortillas or crusty bread.
Ingredients
Scale
For the Sauce:
- 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
For the Fideo:
- 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
- Make the Sauce: 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.
- Brown the Ground Beef: 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.
- Toast the Fideo and Potatoes: 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.
- Combine Ingredients: Add the chopped onion and roasted Hatch (or Anaheim) peppers. Cook for 2 more minutes. Return the browned beef to the pan. 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.
- Simmer and Finish: 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.
- Serve and Enjoy: Serve hot, garnished with extra cilantro or a squeeze of lime. Pair it with warm tortillas or crusty bread for the perfect cozy meal!
Notes
- 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.
- Be sure to toast the fideo noodles properly to develop a nutty flavor and golden brown color.
- Adjust the amount of water for a thicker or brothier soup based on your preference.
- Use lean ground beef to keep the soup lighter and reduce grease.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Sopa de Fideo, Mexican soup, ground beef soup, vermicelli noodle soup, homemade Mexican soup, chipotle pepper, guajillo pepper, potato soup
