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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fideos are very thin vermicelli noodles. They're broken into pieces and browned in the pan before being cooked in the soup. This procedure is typical of Mexico's sopa seca, in which the noodles absorb nearly all the broth and make a thick, almost dry, soup. Ingredients:
1 tablespoon olive oil |
6 ounces vermicelli, broken into thirds |
1 cup chopped white onion |
3 garlic cloves, minced |
1 serrano pepper, seeded and minced |
1 teaspoon ground cumin |
1/4 teaspoon ground chipotle chile pepper |
1/2 teaspoon salt |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (15-ounce) can pinto beans, rinsed and drained |
1 cup chopped fresh tomato |
2 tablespoons chopped cilantro |
1/2 cup chopped green onions |
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add pasta; cook 4 minutes or until brown, stirring frequently. Add white onion, garlic, and serrano; cook 1 minute or until fragrant, stirring constantly. Add cumin and ground chipotle chile; cook 30 seconds, stirring constantly.
2. Add salt, broth, and beans; increase heat to medium-high. Bring to a boil; reduce heat, and simmer 12 minutes or until pasta is done. Remove from heat; stir in tomato and cilantro. Divide evenly among 4 bowls; top each with 2 tablespoons green onions and 2 tablespoons cheese. Serve immediately.
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