Southwestern Recipes
Sopa de Fideo con Pollo
Richly flavored chicken and fideo soup with tomato sauce and poblano and jalapeño peppers.
Prep: 20 min | Total: 30 min | Yield: 6 servings
Ingredients
- 2 tablespoons Pure Wesson® Vegetable Oil
- 7 ounces dry angel hair fideo, uncooked
- 1 medium poblano or green bell pepper, seeded, chopped
- 1 small jalapeño or Serrano pepper, seeded, chopped
- 1/2 cup chopped onion
- 6 cloves garlic, finely chopped
- 1 (8 ounce) can Hunt's® Tomato Sauce
- 6 cups water
- 2 tablespoons caldo con sabor de pollo (chicken bouillon)
- 2 cups shredded cooked chicken
- 1/4 teaspoon Sazon seasoning
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in large saucepan over medium-high heat.
- Crush fideo; add to saucepan and stir to coat with oil. Cook for 2 minutes or until browned, stirring constantly.
- Add peppers, onion and garlic; cook for 5 minutes or until vegetables are tender, stirring occasionally.
- Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer for 10 minutes or until pasta is tender.
- Stir in chicken and seasoning. Sprinkle with cilantro.
Nutrition
Per serving: Calories: 291
Attribution
Recipe and photo used with permission from:
Conagra Brands, Inc.