Sopa Seca: Mexican Noodle Casserole Recipe

Name: Sopa Seca: Mexican Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat the oven to 375 degrees F.
2
Brush a 9-inch square baking dish with oil.
3
Heat the extra-virgin olive oil in a large skillet over medium heat.
4
Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes.
5
Transfer the bundles and any broken pieces to a plate.
6
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes.
7
Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds.
8
Add the diced tomatoes with their juices.
9
Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes.
10
Stir in the broth, the toasted fideos, salt, and pepper, to taste.
11
Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.
12
Stir in the chicken.
13
Remove the bay leaf.
14
Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil.
15
Bake until the cheese melts and the casserole is hot through and through, about 20 minutes.
16
If desired, serve with some crema drizzled over the top.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, plus extra, extra virgin olive oil, for pan, 12 ounces fideos (bundled vermicelli), 1 medium onion, chopped, and more.

Yes, Sopa Seca: Mexican Noodle Casserole falls under the Pasta & Noodles 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.

Sopa Seca: Mexican Noodle Casserole

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