Fideo, Spanish Chorizo-Tomato Soup

By • February 4, 2013 • 0 Comments


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Author Notes: this is a traditional mexican noodle soup recipe that has been kicked up El Bandido

Makes 4 bowls

  • 1 cup fideo pasta cut into 1/2 inch portions
  • 2 teaspoons chopped garlic
  • 5 cups tomato juice
  • 1 cup water
  • 2 tablespoons butter
  • 1/3 cup spanish chorizo diced
  • 1/4 cup diced onion
  • 2 tablespoons minced cilantro
  • 1 teaspoon paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  1. In a large pot melt the butter and sauté the chorizo until aromatic next add the onions and garlic and sauté until golden brown. Next in a separate bowl combine the water and tomato juice and pour into the pot now whisk in the salt, pepper, paprika and cilantro; bring to a light boil. Now add in the pasta and cook for 5 to 7 minutes continuously moving it until it is cooked. Serve immediately.

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