Pronounced "fee-DAY-o"First of all, you have to understand that I don't make or keep recipes. I'm one of those if-it's-in-the-pantry-and-it'll-work-throw-it-in kind of cooks. Yesterday's pot of Fideo (which we're still enjoying today) was more planned. I actually went out to get the ingredients. Also, I don't measure anything, so use your own creativity and taste to make your Fideo...
The Ingredients:
- 4 cans chicken broth
- Cooked chicken breast cut into large chunks (I used canned or leftovers)
- 1 pkg fideo noodles (if you can't find them, just break uncooked spaghetti into 1"-2" pieces
- 1 lg can tomato puree
- 1 can diced tomatoes (I use the Mexican blend)
- 1 bottle chili sauce (sometimes I use leftover salsa)
- 1 can sliced black olives
- 1 can yellow hominy (sometimes I use leftover corn)
- Olive oil
- 2 bay leaves
- Parsley
- Salt & pepper to taste
- 2 ribs celery, chopped
- 1 sm red onion, chopped
Toppings:
- Sour cream
- Grated longhorn or cheddar
- Sliced avocados
- Tortilla strips (I cut 6 flour tortillas into thin strips) fried in vegetable oil
- Several green onions, chopped
- Lemon juice to taste
- Restaurant style tortilla chips
Meanwhile, heat vegetable oil in a large skillet. When it's hot, throw in the tortilla strips a little at a time and fry until golden and crisp, then drain on a paper towel.
To Serve:
Ladle the soup into bowls and let everyone to top their own.
You can make it with fewer ingredients too. I've sometimes made it without broth, puree, chicken, or any of those. Sometimes I make it with leftover taco or burrito beef. It's basically a leftover soup, so play with it.
There are many, many ways to make Fideo. I've seen it served a lot like spaghetti. Fideo is the Spanish word for noodle, so I suppose I should call my recipe "Fideo Soup". Whatever you call it, this stuff will kill a hangover of any magnitude!
