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: ¼ cup olive oil, with amounts more for oiling; 8 ounces fideos or 8 ounces vermicelli, broken into small pieces; 4 canned chipotle chiles con adobo sauce, minced; 4 garlic cloves, minced; 1 (15 ounce) cancrushed tomatoes with juice; 12 small white onion, coarsely chopped; ½ cup chicken broth or ½ cup chicken stock; unrefined sea salt & freshly ground black pepper, to taste; 1 cup crumbled Cotija cheese; ¾ cup crema or ¾ cup sour cream; 2 tablespoons minced fresh cilantro; aluminum foil

Servings: persons

¼ cup olive oil, with amounts more for oiling
8 ounces fideos or 8 ounces vermicelli, broken into small pieces
4 canned chipotle chiles con adobo sauce, minced
4 garlic cloves, minced
1 (15 ounce) cancrushed tomatoes with juice
12 small white onion, coarsely chopped
½ cup chicken broth or ½ cup chicken stock
unrefined sea salt & freshly ground black pepper, to taste
1 cup crumbled Cotija cheese
¾ cup crema or ¾ cup sour cream
2 tablespoons minced fresh cilantro
aluminum foil

1
Preheat oven to 350 F.
2
Oil an 8x8 glass baking dish and set aside.
3
Heat remaining oil over medium-high heat in a large skillet.
4
Add the pasta and stir until lightly browned (like browning the vermicelli in Rice a Roni); set vermicelli aside on paper towels to drain.
5
Puree chipotles, garlic, tomatoes and onion in a food processor until smooth.
6
Reheat skillet and cook tomato mixture, stirring until the liquid evaporates, 18 minutes or so.
7
Add the chicken stock and vermicelli to the skillet, and season with salt and pepper (don't forget to taste and adjust if necessary for your own tastes!
8
).
9
Pour it all into the oiled baking dish, and bake, covered with aluminum foil, until pasta is tender and sauce absorbed, about 10 minutes or so.
10
Serve sprinkled with cheese, drizzled with crema and garnished with cilantro.

610

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 12 ingredients. The key ingredients include: ¼ cup olive oil, with amounts more for oiling, 8 ounces fideos or 8 ounces vermicelli, broken into small pieces, 4 canned chipotle chiles con adobo sauce, minced, 4 garlic cloves, minced, 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.

That's it — enjoy your meal!

Sopa Seca (Mexican Noodle Casserole)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions