Prep 10 mins
Cook 15 mins
A "dry" fideo (vermicelli) soup. Vermicelli noodles, along with red rice, are everyday fare on Mexican tables.
- 4 tablespoons cooking oil
- 1 medium white onion, in slices
- 1 clove garlic, minced
- 3 toasted peeled seeded and deveined poblano chiles, in strips (rajas)
- 1 (400 g) can canned corn niblets, drained
- 1 chicken bouillon cubes or salt
- 2 cups water
- 1 (200 g) package vermicelli, fried until golden brown and excess oil drained
- 3⁄4 cup half-and-half cream (or media crema)
- Heat oil and fry onion slices, garlic, poblano strips and corn niblets.
- Add the bouillon cube or salt, the water and the pre-fried vermicelli.
- Let liquid consume and take away from stove.
- Add the half-and- half cream and serve immediately.
- Canned or frozen ready-to-use poblanos may be used to save time and labor.
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!
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.