Cheesy Mexican Noodle Soup

Cheesy Mexican Noodle Soup with Cache Valley thick cut four cheese mexican


This delicious and cheesy Mexican one-pot meal is a soup on day one. It tastes even better on day two and turns into a cheesy noodle casserole.

  • 8 oz. Bird Nest Vermicelli or Coiled Angel Hair Pasta
  • 3 tbsp. Oil
  • 1 small Onion, minced
  • 2 cloves Garlic, minced
  • 1 Bell Pepper, finely chopped
  • 1 Carrot, diced
  • 14 oz. can Diced Fire Roasted Tomatoes with Juice
  • 5 cups Chicken Broth
  • 1 tsp. Mexican Spice Blend
  • Salt and Pepper to taste
  • 1 cup Cache Valley® Finely Shredded Four Cheese Mexican



  • Cache Valley® Finely Shredded Four Cheese Mexican
  • Chopped Cilantro
  • Sour Cream


  • SAUTÉ onion, garlic, peppers, and carrots in a tablespoon of oil over low heat in a large soup pot until almost soft but not browned.
  • REMOVE the vegetables from the pot, add 2 tablespoons of oil, and increase heat to medium.
  • ADD vermicelli to the pot and brown lightly. Be vigilant, as the pasta can burn quickly. Aim to brown around half of the noodles.
  • BREAK UP the browned vermicelli in the pot using a wooden spoon. The pieces should be about an inch in length.
  • POUR IN the fire-roasted tomatoes, including the juice, directly into the pot. Follow up by adding the sautéed vegetables and topping with the broth.
  • INCREASE heat to medium-high and bring the mixture to a simmer. Taste and season with salt, pepper, and Mexican spice blend as desired.
  • COVER and cook until the vermicelli is soft and most liquid is absorbed.
  • SERVE the dish with grated cheese and a dollop of sour cream on top.
  • ENJOY this delightful soup, noting that it thickens and enhances its flavor the next day.

Recipe Author: Lydia Martinez