SOPA SECA: MEXICAN NOODLE CASSEROLE

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Sopa Seca: Mexican Noodle Casserole image

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.

Provided by BNLNikki

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

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)

Steps:

  • 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.

Nutrition Facts : Calories 437, Fat 28.6, SaturatedFat 9.3, Cholesterol 82.2, Sodium 1404.5, Carbohydrate 18, Fiber 3.8, Sugar 9.3, Protein 28.5

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