Sopa Seca Aka Mexican Dry Soup Recipe

Name: Sopa Seca Aka Mexican Dry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Noodles; 1/2 cup Walla Walla, Vidalia, Maui or other sweet onion, roughly chopped; 7 red-ripe plum tomatoes, halved; 2 plump garlic cloves; 1 teaspoon sea or Kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons fresh cilantro, roughly chopped; 1 tablespoon vegetable oil; 3/4 pound thin egg noodles, angel hair nests or fideos; 2-3 cups homemade or good quality chicken broth; For Topping; Avocado chunks tossed with fresh lime; Crumbles of queso fresco, extra old cheddar, Feta or Monterey Jack; Fresh lime wedges, chopped onion, sour cream, chopped cilantro, tortilla chips

Servings: persons

For the Noodles
1/2 cup Walla Walla, Vidalia, Maui or other sweet onion, roughly chopped
7 red-ripe plum tomatoes, halved
2 plump garlic cloves
1 teaspoon sea or Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons fresh cilantro, roughly chopped
1 tablespoon vegetable oil
3/4 pound thin egg noodles, angel hair nests or fideos
2-3 cups homemade or good quality chicken broth
For Topping
Avocado chunks tossed with fresh lime
Crumbles of queso fresco, extra old cheddar, Feta or Monterey Jack
Fresh lime wedges, chopped onion, sour cream, chopped cilantro, tortilla chips

1
Put onion, tomatoes, garlic, salt, pepper and cilantro into blender container. Buzz, buzz, for a few seconds until completely liquified. Set aside.
2
Melt butter and oil together in a deep skillet over medium-high heat. Add noodles, saute while gently tossing with spatula and large spoon, or tongs. Continue carefully tossing and moving the noodles until they are toasty, golden brown, about 5 minutes.
3
Add blender-buzzed tomato mixture and fold gently to distribute. Top off with just enough chicken broth to cover noodles. Reduce heat, so mixture just simmers. Cover and cook about 8-10 minutes until most of the liquid is absorbed and noodles are perfectly al dente.
4
Scoop appetizer size servings into bowls or small plates and top with avocado chunks, cheese and cilantro or your favorite topping combinations. Fantastico with a side of cerveza or margaritas and, of course, some rousing mariachi music. Salud!

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Noodles, 1/2 cup Walla Walla, Vidalia, Maui or other sweet onion, roughly chopped, 7 red-ripe plum tomatoes, halved, 2 plump garlic cloves, and more.

Yes, Sopa Seca Aka Mexican Dry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sopa Seca Aka Mexican Dry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions