Sopa de Fideo con Pollo

Richly flavored chicken and fideo soup with tomato sauce and poblano and jalapeño peppers.

Prep: 20 min | Total: 30 min | Yield: 6 servings

Ingredients

• 2 tablespoons Pure Wesson® Vegetable Oil
• 7 ounces dry angel hair fideo, uncooked
• 1 medium poblano or green bell pepper, seeded, chopped
• 1 small jalapeño or Serrano pepper, seeded, chopped
• 1/2 cup chopped onion
• 6 cloves garlic, finely chopped
• 1 (8 ounce) can Hunt's® Tomato Sauce
• 6 cups water
• 2 tablespoons caldo con sabor de pollo (chicken bouillon)
• 2 cups shredded cooked chicken
• 1/4 teaspoon Sazon seasoning
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat oil in large saucepan over medium-high heat.
2. Crush fideo; add to saucepan and stir to coat with oil. Cook for 2 minutes or until browned, stirring constantly.
3. Add peppers, onion and garlic; cook for 5 minutes or until vegetables are tender, stirring occasionally.
4. Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer for 10 minutes or until pasta is tender.
5. Stir in chicken and seasoning. Sprinkle with cilantro.

Nutrition

Per serving: Calories: 291

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.