Green Chile Noodle Soup (Sopa de Fideo)

Green Chile Sopa De Fideo l Scarletta Bakes

Are you surviving this ugly, ugly winter? Just barely? Me too.

Hey! I see you rolling your eyes…

The truth is that the desert floor is a funny thing; it’s completely impervious to water of any kind, be it monsoon- or man-made, but after the sun goes down it seems to draw into itself every single degree of ambient heat.

The desert is a cold, cold place without the sun and temperatures can swing up to thirty degrees in a 24 hour period. Which means you’re going to need a sweater. Or some legwarmers. And for sure an enormous bowl of hot soup.

Cut Fideo l Scarletta Bakes

You may know fideos as Spanish noodles, specifically, semolina pasta commonly sold cut or coiled. Fideos, especially the cut variety, are most often served in soup, which is what we’ve done here. Because we’re freezing cold!

Preparing Tomatoes l Scarletta Bakes

There are a couple tricks to successful sopa de fideo. First, you want to create a flavor base with fresh produce. You could use canned tomatoes or canned chiles if you like, but I really like soup, especially a simpler one like this sopa, to have a nice, robust flavor, so I select fresh produce and sweat it together in a frying pan before puréeing.

And speaking of robust favor, we’re adding roasted poblano chiles to the mix. Because we’re freezing cold! And we live in the southwest!

The roasted poblano flesh brings a lovely smoky flavor to the table that kind of makes this soup, if I do say so myself.

Sopa Flavor Base l Scarletta Bakes

Finally, you need to fry the fideos before you add them into your soup. Why? It gives them a nice, slightly nutty flavor. In addition, heating up the noodles before you add them to the soup allows them to soak up the flavors of the soup as soon as you add them.

So the soup is flavored. The noodles are flavored. And you’re no longer freezing cold.

We’re solving all kinds of problems today, people.

Serving Sopa l Scarletta Bakes

Green Chile Sopa de Fideo

3 tbsp. extra virgin olive oil, divided
1 small yellow onion, diced
6 plum Roma tomatoes, ends removed, rough chopped
2 poblano chiles, roasted, peeled, stemmed, seeded and chopped
1 tbsp. garlic, minced
1- 7 oz. package cut fideos
4 c. unsalted chicken stock
2 c. water
salt to taste

Heat 2 tablespoons of the oil in a large, heavy-bottom skillet over medium heat. Add the onions and sauté until browned and fragrant, approximately 10 minutes. Stir in the tomato and chile pieces and sauté 5 minutes. Stir in the garlic and sauté for just 3 minutes more. Remove from heat and process to a smooth consistency in a blender or food processor. Remove blended/processed mixture to a large Dutch oven and set aside.

Meanwhile, heat the remaining oil in your skillet and sauté the noodles, stirring constantly (you’ll want to agitate the fideos throughout the time that they are frying so that the small, cut pieces brown evenly); sauté until deep golden brown, approximately 5 minutes, then add to the processed produce mixture. Stir in the stock and water, and season with salt to taste. Bring to a boil. Reduce to a simmer, cover and cook for just 30 minutes more. Serve immediately.

YIELD:  6-8 servings


  1. 8

    Mary says

    I love the Southwestern addition of the chiles on a Mexican classic. This will become a staple in my house!

  2. 6

    Katie says

    Only because I lived in AZ for 8 years am I giving you a pass here. I know how cold it gets there at night, and even though it is NOTHING like the real cold we get here in northern WI, it still feels really cold.

    So… soup. And also? Whiskey.

    Someone needs to make a whiskey soup. I bet this one would be good with whiskey. Smoky and hot with whiskey? YES!

  3. 5


    Hi Scarletta, I am located in Phoenix as well, just came across your site and I just love it. Beautiful pics and recipes. Love this soup. Thank you!

    • Meagan says

      Thanks for reading and commenting, Cheri! I’m always so thrilled to connect with new local friends. It’s a pleasure to meet you!

  4. 4


    This soup sounds amazing! I’ve never really known how to use fideos, but now I’m certainly going to have to give them a try. Roasted poblanos for the win! :)

  5. 3


    I am so happy to see you back. I’ve missed reading your posts and seeing the deliciousness that goes with it. I can’t even look at another white flake. There’s snow and ice everywhere. Just this morning I almost died on a section of ice that was hidden under a pile of snow. It sneaks up on ya. Yes, soup is a must. Except, I can’t make it to the grocery. Do you deliver? ;)

    • Meagan says

      Thank you so much for your comment, Jennie! I think you may be outside of my delivery zone, but I would if I could! Stay safe around all that ice and snow – treacherous!

  6. 1


    I have never heard of fideos. NEVER. Though I’ve probably walked by them a million times. And now I want. I want so, so bad.

    Also, I’m drinking coffee in bed, and really want some of this soup. I guess what I’m saying is: I need someone to make it for me. Because it’s warm under the blankets. I need someone to make it for me because we have… REAL winter here. Like, 3 foot high snow banks and ice all over everything. Meagan, no leg warmers are gunna save you here in Nova Scotia. But this soup? It’d give ya a fighting chance…

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