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Authentic Mexican Sopa Seca: The Ultimate Noodle Casserole Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

437
Calories
257 g
Calories From Fat
28.6 g
Total Fat
9.3 g
Saturated Fat
82.2 mg
Cholesterol
1404.5 mg
Sodium
18 g
Carbs
3.8 g
Dietary Fiber
9.3 g
Sugars
28.5 g
Protein
294g
Serving Size

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Authentic Mexican Sopa Seca: The Ultimate Noodle Casserole Recipe

Features:
    Cuisine:

    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. :-)

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , 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 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!!


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    Steps

    1
    Done

    Preheat the Oven to 375 Degrees F.

    2
    Done

    Brush a 9-Inch Square Baking Dish With Oil.

    3
    Done

    Heat the Extra-Virgin Olive Oil in a Large Skillet Over Medium Heat.

    4
    Done

    Add the Fideos and Cook, Turning Them With Tongs, Until Golden Brown on Both Sides, About 5 Minutes.

    5
    Done

    Transfer the Bundles and Any Broken Pieces to a Plate.

    6
    Done

    Add the Onion to the Skillet and Cook Over Medium Heat, Stirring Occasionally, Until Golden Brown, About 8 Minutes.

    7
    Done

    Stir in the Garlic, Coriander, Oregano, Chili Powder, and Bay Leaf, and Cook Until Fragrant, About 30 Seconds.

    8
    Done

    Add the Diced Tomatoes With Their Juices.

    9
    Done

    Add the Chipotles, Increase the Heat to High, and Cook Until Thickened, About 2 Minutes.

    10
    Done

    Stir in the Broth, the Toasted Fideos, Salt, and Pepper, to Taste.

    11
    Done

    Bring Mixture to a Boil, Reduce Heat, and Simmer Gently, Uncovered, Breaking Up the Fideos With a Spoon, For About 5 Minutes.

    12
    Done

    Stir in the Chicken.

    13
    Done

    Remove the Bay Leaf.

    14
    Done

    Transfer the Mixture to the Prepared Baking Dish, Sprinkle the Grated Cheese Over the Top, and Cover Loosely With Foil.

    15
    Done

    Bake Until the Cheese Melts and the Casserole Is Hot Through and Through, About 20 Minutes.

    Avatar Of Mabel Kim

    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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