Total Time
25mins
Prep 10 mins
Cook 15 mins

A "dry" fideo (vermicelli) soup. Vermicelli noodles, along with red rice, are everyday fare on Mexican tables.

Ingredients Nutrition

Directions

  1. Heat oil and fry onion slices, garlic, poblano strips and corn niblets.
  2. Add the bouillon cube or salt, the water and the pre-fried vermicelli.
  3. Let liquid consume and take away from stove.
  4. Add the half-and- half cream and serve immediately.
  5. Canned or frozen ready-to-use poblanos may be used to save time and labor.

Reviews

(2)
Most Helpful

I had always wanted to cook a sopa seca, and this was a good choice. We love the combination of poblanos and cream. We added 2 cups chopped chicken to make it a one-dish meal. We snapped a photo, but this homestyle dish is pretty plain-looking -- my husband said "looks like slop." But it was delicious! We'll make this again -- thanks Mexi-Rosie!

fluffernutter September 17, 2006

Wow! Fabulous taste and spicy (not to mention easy to make). I served this instead of rice with chicken fajitas and refried beans. We had six for dinner, and all raved about it. My poblanos were huge, and I would probably cut back to two next time, but it was delicious as written. I recommend that you prepare the poblanos ahead of time, because peeling them is a bit tedious. The rest of the dish goes together very quickly. I can't wait to try more of your recipes.

PanNan March 17, 2005

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