Mexican Fideo Soup with Rainbow Chard and Chiles (Sopa Seca de Fideos con Acelgas y Chiles)

Serves: 4-6


1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard
3 tablespoons olive oil (or vegetable oil)
1 onion, finely chopped (about 1 cup chopped onion)
8 ounces coiled fideo (or use angel hair or capellini pasta)
1 (14.5 ounce) can diced tomatoes in their own juice with jalapenos
2 garlic cloves, crushed
3 cups low-salt, low-fat chicken broth (can use regular version)


Heat oil in a soup pot and sauté onions over medium heat for about 5 minutes, stirring occasionally. Using your hands, roughly crumble fideo nests into the hot oil, and fry the dry pasta, stirring frequently, until it is golden brown. This will take about 10 minutes. Do not scorch noodles.

Add tomatoes with juice, and crushed garlic; stir over heat to coat noodles, then add chicken broth and stir. Add half the bag of chard without stirring (save rest for another use), cover pot and bring to a boil. After a minute or two, open pot and press chard down into the noodle mixture with a big spoon. Cover pot and boil gently over low heat for 10 minutes.

Remove from heat, taste and add salt and freshly ground pepper if needed. (Be careful about adding salt because chicken broth and tomatoes will be salty.)

Note: If you can’t find the canned tomatoes with jalapeno, substitute a can of plain diced tomatoes in juice or Italian-style diced tomatoes, and add a finely minced jalapeno (seeds removed) during the stage where you are sautéing the onion. Or instead of the fresh jalapeno, substitute a 4-ounce can of mild green chiles if you want a milder chile flavor.

Popular vegetable substitutions include: Beet Greens or Curly Spinach or Organic Garden Greens or Rainbow Chard
Mexican Fideo Soup with Rainbow Chard and Chiles

Recipe by Dorothy Reinhold, Shockingly Delicious
Photo by Maryam Nikkhah, VC Foto

A traditional "dry soup" perks up with chard among the tomatoes and noodles