Nathaniel and I used to eat fideo a lot. For those of you who don’t know, fideo is a Mexican soup that has pasta in it. Since step one of making fideo is stir-frying the noodles we haven’t had it since I moved back to California.
I wanted to make a healthier soup that had all the flavors of fideo in it: onions, cilantro, garlic, tomato etc. and this is what I came up with.
Also- I made the decision to use canned beans and corn for convenience to our readers. I understand sorting and cooking beans for hours is something I am used to doing but that many of you are not.
Makes 4-6 servings.
At 4 servings (using chicken broth) it is 217 calories per serving with only 2.25g fat
Next time I am going to make it with vegetable broth.
If you aren’t counting calories as much as we are corn tortilla quesadillas and avocado would make a nice side.
½ Tbsp. Olive Oil
1 small onion diced
4 small zucchini cut into bite sized pieces
Handful of cherry tomatoes cut in half
1 tbsp. of loosely packed and torn cilantro
15 oz. can Black Beans (drained)
15 oz. can corn (drained)
8 oz. tomato sauce
32 oz. chicken or vegetable broth
½ tsp. Chipotle Chili Powder (or something else you prefer like cayenne)
2.5 tsp. garlic salt
**Suggested but not necessary: Limes can be served on the side
- Heat ½ tsp Olive Oil on medium heat in a large pot. Once hot add onions and stir frequently.
- Once onions are soft add all other ingredients to the pot – turn up heat and bring to a boil
- Remove from heat once zucchini is tender (less than 10 min.).
- Blend half of soup and then pour back into a pot – let cool slightly and serve.