When you want dinner to feel comforting without making two complicated dishes, put a pot of sopa de fideo on the stove and roll a few chicken-and-cheese taquitos while it simmers. The noodles turn golden in the oil before they soften in tomato-rich broth, and the crisp taquitos give you something satisfying to dip alongside every warm spoonful. Set the bowls in the middle of the table with crema, queso fresco, and avocado so everyone can finish theirs the way they like.
Why this combination works
Toasting the fideo first gives the noodles a little nutty depth and helps them hold their shape in the broth. The tomato sauce adds color and sweetness, while oregano and cilantro keep the soup fragrant. The taquitos bring a crisp edge: tender shredded chicken and salty queso fresco tucked into warm corn tortillas and fried until golden.
Ingredients and what they do
For the soup, use one 7-ounce bag of fideo, a 15-ounce can of tomato sauce, a small piece of white onion, 10 cups of chicken broth, 2 tablespoons Better Than Bouillon chicken base, 1 teaspoon tomato bouillon, 1 teaspoon dried oregano, a handful of fresh cilantro, and 2 tablespoons avocado oil. The broth and bouillons both add salt, so use a lighter-sodium broth if you have one and taste before adding more salt.
For the taquitos, have 12 corn tortillas, 2 cups cooked shredded chicken, 1 cup crumbled queso fresco, and avocado oil for shallow frying. Mexican crema or sour cream, extra queso fresco, and sliced avocado make the finishing toppings.
How to make sopa de fideo with taquitos
- Toast the fideo. Warm 2 tablespoons avocado oil in a large pot over medium heat. Add the dry noodles and the onion piece. Stir often until the noodles are lightly golden in patches. Watch closely near the end; fine noodles brown quickly.
- Build the soup. Stir in the tomato sauce and cook for 1 minute. Add the chicken broth, chicken base, tomato bouillon, oregano, and cilantro. Stir, bring to a boil, then reduce to a gentle simmer. Cook about 10 minutes, until the noodles are tender. Remove the onion piece before serving. Taste the broth and adjust seasoning only after the bouillons have dissolved.
- Fill the taquitos. Warm the tortillas briefly until pliable. Divide the chicken and queso fresco among them, then roll each tightly. Keep the seam underneath while you prepare the pan.
- Fry until crisp. Add enough avocado oil to lightly coat the bottom of a skillet and heat over medium. Place taquitos seam-side down and turn as they become golden and crisp. Transfer to a rack or paper towels to drain. Work in batches so the pan does not cool.
- Serve together. Ladle soup into bowls. Set the taquitos alongside or tuck one into the bowl just before eating. Finish with crema, extra queso fresco, and avocado.
Serving and make-ahead notes
For the crispest contrast, keep the taquitos separate until the last moment. If you prefer a softer bite, dip them into the hot tomato broth. You can cook and shred the chicken ahead of time. The soup thickens as the noodles sit; add a splash of broth when reheating. Refrigerate leftovers promptly in separate containers and use within 3–4 days. Reheat the soup until hot and crisp the taquitos in an oven or skillet rather than microwaving them.
For another gentle, family-style soup, try Sopa de Letras con Verduras. If you want a heartier chicken soup, there is also Caldo de Pollo.
Frequently asked questions
Can I use cooked leftover chicken?
Yes. Shred it finely enough to roll inside the corn tortillas and warm it through in the pan.
Why are my tortillas cracking?
Warm them first. A few seconds in a dry skillet or under a lightly damp towel makes them flexible enough to roll.
Can I put the taquitos directly in the soup?
Yes, just add them at the table. They soften as they sit in broth, but they will not stay crisp.
How do I keep the fideo from burning?
Stir continuously as it toasts and lower the heat if the strands begin to darken before the whole pot turns golden.
Nutrition is an estimate per serving. The amount of frying oil absorbed and the toppings you add will change it.
Sopa de Fideo con Taquitos de Pollo y Queso
Ingredients
Soup:
- 7 oz fideo pasta
- 15 oz tomato sauce
- 1 small piece white onion
- 10 cups chicken broth
- 2 tablespoon Better Than Bouillon chicken base
- 1 teaspoon tomato bouillon
- 1 teaspoon dried oregano
- 1 handful fresh cilantro
- 2 tablespoon avocado oil
Taquitos and toppings:
- 12 corn tortillas
- 2 cups cooked shredded chicken
- 1 cup crumbled queso fresco
- avocado oil for shallow frying
- Mexican crema or sour cream to serve
- extra queso fresco to serve
- sliced avocado to serve
Instructions
- Warm 2 tablespoons avocado oil in a large pot over medium heat. Add the dry fideo and onion piece. Stir often until the noodles are lightly golden in patches.
- Stir in the tomato sauce and cook for 1 minute. Add the chicken broth, chicken base, tomato bouillon, oregano, and cilantro. Bring to a boil, then reduce to a gentle simmer and cook about 10 minutes, until the noodles are tender. Remove the onion and taste before adding salt.
- Warm the corn tortillas until pliable. Divide the cooked shredded chicken and crumbled queso fresco among them, then roll each tightly.
- Pour enough avocado oil into a skillet to lightly coat the bottom. Fry the taquitos seam-side down over medium heat, turning until golden and crisp. Drain on a rack or paper towels.
- Ladle the soup into bowls. Serve the taquitos alongside, with crema, extra queso fresco, and avocado to taste.
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