Prep 20 mins
Cook 35 mins
I first tried Sopa Seca in Cancun a few years ago and liked it so much I ate it every day for a week! I found this recipe on the another site and tweaked it to suit my tastes.
- 1⁄4 cup extra virgin olive oil, plus extra
- extra virgin olive oil, for pan
- 12 ounces fideos (bundled vermicelli)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano, preferably Mexican
- 1 teaspoon new mexico chile powder
- 1 bay leaf
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 -2 chipotle chile in adobo, minced
- 1 1⁄2 cups chicken broth
- 1 teaspoon kosher salt
- fresh ground black pepper
- 2 cups shredded cooked chicken
- 1 cup coarsely grated cheddar cheese (4 ounces)
- Mexican crema (optional, or sour cream thinned with a bit milk)
- Preheat the oven to 375 degrees F.
- Brush a 9-inch square baking dish with oil.
- Heat the extra-virgin olive oil in a large skillet over medium heat.
- Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes.
- Transfer the bundles and any broken pieces to a plate.
- Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes.
- Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds.
- Add the diced tomatoes with their juices.
- Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes.
- Stir in the broth, the toasted fideos, salt, and pepper, to taste.
- Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.
- Stir in the chicken.
- Remove the bay leaf.
- Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil.
- Bake until the cheese melts and the casserole is hot through and through, about 20 minutes.
- If desired, serve with some crema drizzled over the top.
Wonderful taste combinations! I made it as listed and change nothing.Made a double recipe and served it to 14 ladies, who all Loved it. :-)
Pretty much followed the recipe exactly except I did give my tomatoes a whirl in the blender before adding them as my daughter does not like anything that resembles a chunk of any vegetable. I used 1-1/2 of the Adobo chilies to try and make sure it was not too spicy. It was too spicy for 2 out of 3 of the little kids - one of the 2-year old twins, Alanna ate a ton - and we adults LOVED it. Thanks for the great recipe BNLNikki. I WILL make this again!!
loved, loved, loved it! i made a few changes to fit our tastes. i bought the already broken fideos, used finely diced steak instead of the chicken that i browned with the onion, but i also added bell peppers and serrano peppers to that mix. only used 1 can of tomatoes, used more chili powder than recommended (probably 1 tablespoon total) and added some cumin. also, i mixed 1 cup of cheese into the casserole and topped casserole with an additional cup. we really loved this dish. it was excellent the next day, too! this recipe is going into my keeper cookbook!!! thanks bnlnikki for this awesome recipe that i will be making a few times a month!! ;)