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A twist on the super easy and frugal Mexican noodle soup my grandmother used to make. It features chorizo, squash, shrimp and a jar of salsa to shake things up!
Fideo has a special place in my heart. When I was a little girl my grandmother used to make it for me. She wasn’t the best cook in the world but this dish was amazing. It was one of my favorite meals ever.
She’s now in heaven and my grandfather (her husband) now lives with me, and sometimes he requests fideo. It makes us think of her every time we eat it — it’s bittersweet for sure.
If you are unfamiliar with fideo, it’s a type of noodle that’s almost spaghetti-like (if spaghetti came crushed up in tiny sections). I prefer to buy the thin type and steer clear from vermicelli noodles. The package I buy has to say ‘fideo’ otherwise it just doesn’t taste right.
We Add Mrs. Renfro’s Salsa!
To change things up a bit, we sometimes add chorizo, squash, shrimp, and some Mrs. Renfro’s salsa. My grandfather likes to call it ‘Fideo Loco’ but to me, it’s just another fideo soup with a twist.
Renfro Foods is a Texas-based company that has been in business for a long time. They make more than 30 salsas, peppers, relishes, and sauces, which are available in all 50 states, as well as in Canada, the Caribbean, England, Scotland, Germany, Spain, and Australia.
My grandmother used to make her fideo with beef, canned tomatoes, onions, and sometimes bell pepper. BUT by throwing in a can of a jar of Mrs. Renfro’s Salsa we got to cut out THREE ingredients and I saved myself a lot of annoying chopping. That’s a win in my book!
The fewer ingredients the better I say. Life is hectic enough and we don’t always have enough time — okay, we rarely have the time to spend forever in the kitchen.
Mrs. Renfro’s uses real, simple ingredients too so it’s just as good. And, SO much quicker to just toss it in recipes like this and my Southwest Lentil Soup and Dutch Oven Jambalaya instead of chopping extra things.
A Yummy Fideo Soup with Chorizo and Shrimp Recipe
Fideo Soup with Chorizo and Shrimp
A twist on the super easy and frugal Mexican noodle soup my grandmother used to make. It features chorizo, shrimp and a jar of salsa to shake things up!
- 2 tbsp olive oil
- 7 oz fideo
- 8 oz chorizo
- 1/2 tsp ground cumin
- 16 oz Mrs. Renfro's Salsa
- 4 cups chicken broth
- 2-3 squash cut
- 1 lb cooked shrimp peeled and deveined
- salt and pepper to taste
- cotija cheese optional
In a jumbo cooker or shallow stockpot, heat oil over medium heat until hot. Add fideo and cook until golden brown, about 4-5 minutes; constantly stirring. Remove and set aside.
Add chorizo and squash. Break chorizo into crumbles as you stir for about 2-3 minutes. Season with salt, pepper, and cumin.
Add fideo, Mrs. Renfro's salsa, and chicken broth. Stir and turn heat to high and bring to a boil; then reduce heat to simmer. Add in shrimp; stir and cover for 10-15 minutes or until squash and fideo are tender.
Season to taste. Garnish with cotija cheese and enjoy!
Be careful — fideo burns easily!
You can make this Fideo Soup with Chorizo and Shrimp as soupy as you want. Just add more chicken broth. I often add more when I am serving up leftovers since I like it SOUPY 😉
However, some people prefer it more like a bowl of rice or spaghetti as a side dish. If that’s the case, just add 3 cups of chicken broth instead of 4 and at the end simmer, until most of the liquid is gone.
Want more delicious dinner ideas?? Head over to Mrs. Renfro’s website for some yummy ideas
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.