Sopa Seca: Mexican Noodle Casserole
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.
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INGREDIENTS
Nutrition- 1⁄4
-
- 12ounces fideos (bundled vermicelli)
- 1
- 3
- 1teaspoon ground coriander
- 1
- 1teaspoon new mexico chile powder
- 1
- 2(14 1/2 ounce) cans diced tomatoes
- 1 -2
- 1 1⁄2cups chicken broth
- 1teaspoon kosher salt
- 2cups shredded cooked chicken
- 1
- Mexican crema (optional, or sour cream thinned with a bit milk)
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DIRECTIONS
- 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.
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