Sopa de Fideo y Frijoles con Chorizo (Fideo and Bean Soup With Chorizo)

Fideo is a dish many of us grow up eating as young children, adolescents, and adults (we actually just ate fideo yesterday for lunch). Here’s some tips: char your own Roma tomatoes rather than using canned tomatoes, we also char 2-3 cloves of garlic for the stock. Chicken thighs (or a butchered chicken) is a great sun for chorizo. Whole pinto beans (or Peruvian beans) can be added to individual bowls before serving with grated parmesan cheese adds umami. Provecho!

economical, easy to fix, filling, quick and tasty. I prepare my fideo using Rick Baykess’ method which is to put on parchment lined sheet pan , spritz lightly with olive oil and bake in oven at 350 degrees for 8-10 minutes or until color of a penny. This can be changed to suit ones taste easily. The dish does thicken up considerably after sitting. Just thin out with additional broth or, in a pinch, water.

Trader Joe's has a great soy chorizo, I've tried other brands and they don't measure up in flavor.

I'm all for trying recipes as written the first time out of the gate, but when using canned beans in a saucy, liquidy dish like this, why drain and rinse? Decent canned bean "liquor" has taste and some body too.

I saw this overnight at work and had to try. I give this a very good rating. I think next time I will puree half of the beans and tomatoes for a chunkier consistency. I forgot the avocado and I used the Cacique brand Mexican style pork chorizo which cooks down to a ground pork like texture. I want to try this again but use Loganiza chorizo next time to see what the overall consistency will be like. I fried an egg and tostada's and it felt like an upgraded huevos rancheros. Very tasty.

Put put whichingredients on parchment paper?

Fideos is a soup my Mexican mom made for me often as a child & always w/chicken. I recently asked her how to make it because I’m now a mom. I always go for Anthony’s brand fideo. Fideo tends to expand a lot so keep that in mind when portioning out. And I ALWAYS put a little bit of oil in my small pot and fry the fideo for a few minutes until it changes color to a light brown. I make sure to have my tomato mixture ready because it goes from light brown to dark brown to black, fast!

To save a little time, do you really need to add all the chicken stock to the blender? Can't you add just enough to puree the other ingredients, then mix it all together in the pot?

Re: which ingredients on parchment? That note didn’t come from me, but I’m certain it’s the fideos (the pasta) itself. That’s what you toast or brown.

I think they mean the chili powder that's used to make a pot of (beef/bean/veg) chili-a mix of paprika, some other dried peppers and spices with just a very little bit of cayenne that's quite mild. Recipes and proportions vary. In the US it's just generic 'chili powder'. It adds layers of flavor with very little heat. Then add whatever spicy chilli to your preferred heat level.

I made chicken broth using part of a rotisserie chicken. Chopped the chicken and substituted for chorizo. All other ingredients the same -- gluten free pasta (made with corn) made another layer of flavor. A squeeze of lime, some sour cream and queso! A lovely light lunch on this gray Saturday.

Enjoyed making this. I am vegetarian so I did not have chorizo on hand. It was both easy and satisfactory to crumble up a block of tempeh and spice it with chili, coriander, sage, oregano, smoked paprika, and a dash of red pepper flakes. It worked well for me as an alternative.