Sopa Seca

Name: Sopa Seca
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 8 ounces, fideos (2 cups); ¼ cup, vegetable oil, divided; 1 pound, plum tomatoes, cored and quartered (4 to 6 tomatoes); 1 , onion, chopped; 2 , garlic cloves, smashed and peeled; 2 cups, water, plus extra as needed; 2 tablespoons, chicken bouillon powder; ½–1 tablespoon, minced canned chipotle chile in adobo sauce; 1 teaspoon, dried oregano; ½ teaspoon, table salt; ½ teaspoon, pepper; 1 , avocado, halved, pitted, and sliced thin; 1½ ounces, queso fresco, crumbled (⅓ cup); ½ cup, Mexican crema; ¼ cup, chopped fresh cilantro; ½ cup crushed, chicharrones (optional)

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Appears in Cook's Country April/May 2023

Main Courses

Latin America & Caribbean

Mexican

Pasta, Grains, Rice & Beans

Fruits & Vegetables

Vegetables

Pasta

This comfort-food dish—a staple in Mexican and Mexican American cuisine—takes one-pan noodles to the next level.

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

Sopa seca, which translates to “dry soup,” is a popular comfort food dish. The one-pan, weeknight-friendly dish uses fideos, which are short, golden noodles with an angel hair–like thinness. We started by toasting the noodles to bring out t...

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