By Johnson ยท Benizz Recipes
Picture this: a steaming bowl of golden, tomato-rich fideo soup, and resting right on top, three crackling-hot chicken taquitos still glistening from the pan. You press your spoon down, the taquito shatters, and that crunch sinks into a savory, cumin-scented broth. Every bite is soft and crispy, light and hearty, all at once.
This isn’t a soup with a side. This is two Mexican kitchen classics colliding into one unforgettable bowl, and once you try it, plain soup will never feel like enough again.
The best part? You only cook the chicken once. The same pot that gives you tender shredded chicken for the taquitos also gives you a rich homemade broth for the soup. Nothing wasted, everything flavorful.
table of contents
Why You’ll Love This Recipe
- Two classics in one bowl. Cozy sopa de fideo meets crunchy taquitos dorados for the ultimate comfort combo.
- One chicken, two dishes. The chicken you simmer becomes both the broth for the soup and the filling for the taquitos.
- That contrast. Silky noodles and warm broth against golden, crispy, cheesy rolled tacos. It’s texture heaven.
- Family-friendly. Mild, cozy and fun to eat. The jalapeรฑo is optional, so kids can enjoy it too.
- Budget-friendly. Chicken, noodles, tomatoes and tortillas: simple pantry ingredients that feed 4 to 6 people.
What Is Sopa de Fideo?
Sopa de fideo is one of the most beloved comfort foods in Mexican homes. Thin, short noodles are toasted in oil until golden, then simmered in a tomato-based broth seasoned with onion, garlic and spices. Toasting the fideo first is the secret: it gives the soup a nutty, deep flavor and keeps the noodles from turning mushy.
Taquitos, also called flautas or tacos dorados, are corn tortillas rolled tightly around a filling and fried until crispy. Serving them right on top of the soup turns a simple weeknight meal into something special.
Ingredients
Serves 4 to 6
For the chicken and broth
- 900 g (2 lb) bone-in chicken thighs or breasts
- 10 cups (2.5 liters) water
- ยฝ white onion
- 3 garlic cloves
- 1 tbsp salt
For the sopa de fideo
- 2 tbsp oil
- 1 package (200 g / 7 oz) fideo noodles
- 3 Roma tomatoes
- ยผ white onion
- 1 garlic clove
- 1 jalapeรฑo (optional)
- 1 tbsp chicken bouillon powder
- ยฝ tsp ground cumin
- ยฝ tsp paprika
- 6 cups (1.5 liters) of the chicken broth
- A few sprigs of fresh cilantro
For the chicken taquitos
- 16 corn tortillas
- 2 cups shredded cooked chicken (from the broth)
- 4 string cheese sticks, cut in half lengthwise (or shredded Oaxaca cheese)
- Oil for frying
For the toppings
- Mexican crema
- Salsa verde
- Sliced avocado
- Crumbled queso fresco
- Chopped cilantro
How to Make Sopa de Fideo With Crispy Chicken Taquitos
Step 1: Cook the chicken
Put the chicken, water, onion, garlic and salt in a large pot. Bring to a boil, skim off the foam, and simmer for 30 to 35 minutes until tender. Lift out the chicken, shred it, and keep the broth. This broth is liquid gold, so don’t throw a drop away.
Step 2: Blend the tomato base
Blend the tomatoes, onion, garlic, jalapeรฑo, bouillon, cumin, paprika and 1 cup of the broth until smooth.
Step 3: Toast the fideo
Heat the oil in a pot over medium heat, add the fideo and stir constantly for 3 to 4 minutes, until golden brown. Keep it moving: the noodles go from golden to burnt quickly.
Step 4: Add the tomato base
Pour the tomato mixture through a strainer into the pot and cook for 2 minutes, until it darkens slightly. Stand back, it will sizzle.
Step 5: Simmer the soup
Add 5 cups of the chicken broth and the cilantro sprigs. Simmer for 8 to 10 minutes, until the fideo is tender. Taste for salt.
Step 6: Warm the tortillas
Heat the tortillas for a few seconds per side so they’re soft and won’t crack when you roll them.
Step 7: Roll the taquitos
Place a line of shredded chicken and a piece of cheese on each tortilla and roll it up tightly. Secure with a toothpick if needed.
Step 8: Fry
Heat about 1 cm (ยฝ inch) of oil in a skillet and fry the taquitos seam side down first, turning, for 3 to 4 minutes, until golden and crispy. Drain on a rack.
Step 9: Serve
Ladle the sopa de fideo into bowls, lay 2 to 3 taquitos on top, and finish with crema, salsa verde, avocado, queso fresco and cilantro.
Johnson’s Tips for the Best Results
- Seam side down first. Always start frying the taquitos seam side down so they seal shut and don’t unroll in the oil.
- Don’t skip warming the tortillas. Cold corn tortillas crack when rolled. A few seconds on a hot pan makes them soft and flexible.
- Strain the tomato base. It gives the soup a smooth, silky broth with no bits of skin.
- Drain on a rack, not paper. A rack keeps the bottom of the taquitos crispy instead of steaming.
- Add the taquitos at the very last second. Place them on the soup right before serving so they stay crunchy.
Variations
- Make it spicier: Keep the jalapeรฑo seeds in the blender, or add a chipotle in adobo to the tomato base.
- Swap the cheese: Use shredded Oaxaca or Monterey Jack instead of string cheese.
- Air fryer taquitos: Brush the rolled taquitos with oil and air fry until golden and crispy for a lighter version.
- Beef or potato filling: Swap the chicken for shredded beef or seasoned mashed potatoes.
Storage and Reheating
- Soup: Store in an airtight container in the fridge for up to 3 days. The fideo keeps soaking up the broth, so add a splash of water or broth when reheating.
- Taquitos: Store separately from the soup in the fridge. Reheat in the oven or air fryer until crispy again; the microwave will make them soft.
- Make ahead: Cook the chicken and broth a day early, then the soup and taquitos come together quickly at dinnertime.
Frequently Asked Questions
What can I use if I can’t find fideo noodles? Thin spaghetti or angel hair pasta broken into short pieces works well.
Can I use store-bought broth? Yes. Use a rotisserie chicken for the filling and about 6 cups of store-bought chicken broth for the soup.
Why do my taquitos unroll when frying? The tortillas were probably too cold, or the taquitos weren’t placed seam side down first. Warm the tortillas well, roll tightly, and use a toothpick if needed.
Can I make the taquitos in advance? You can roll them a few hours ahead and keep them covered in the fridge, then fry right before serving.
Enjoy the Ultimate Mexican Comfort Combo
Sopa de fideo with crispy chicken taquitos is the kind of meal that brings everyone to the table. It’s warm, cozy, crunchy, cheesy and completely irresistible. Make it once and it’ll earn a permanent spot in your dinner rotation.
If you try this recipe, leave a comment and a rating below. I’d love to hear how your family liked it!
Johnson
Sopa de Fideo With Crispy Chicken Taquitos
Ingredients
Equipment
Method
- Cook the chicken: Put the chicken, water, onion, garlic and salt in a large pot. Bring to a boil, skim off the foam, and simmer for 30 to 35 minutes until tender. Lift out the chicken, shred it, and keep the broth.
- Blend the tomato base: Blend the tomatoes, onion, garlic, jalapeรฑo, bouillon, cumin, paprika and 1 cup of the broth until smooth.
- Toast the fideo: Heat the oil in a pot over medium heat, add the fideo and stir constantly for 3 to 4 minutes, until golden brown.
- Add the tomato base: Pour the tomato mixture through a strainer into the pot and cook for 2 minutes, until it darkens slightly.
- Simmer the soup: Add 5 cups of the chicken broth and the cilantro sprigs. Simmer for 8 to 10 minutes, until the fideo is tender. Taste for salt.
- Warm the tortillas: Heat the tortillas for a few seconds per side so they’re soft and won’t crack.
- Roll the taquitos: Place a line of shredded chicken and a piece of cheese on each tortilla and roll it up tightly. Secure with a toothpick if needed.
- Fry: Heat about 1 cm (ยฝ inch) of oil in a skillet and fry the taquitos seam side down first, turning, for 3 to 4 minutes, until golden and crispy. Drain on a rack.
- Serve: Ladle the sopa de fideo into bowls, lay 2 to 3 taquitos on top, and finish with crema, salsa verde, avocado, queso fresco and cilantro.
