• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

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    Sopa Seca (Mexican Noodle Casserole)

    Sopa Seca (Mexican Noodle Casserole)

    Oregano, coriander, chiles and tomatoes come together to flavor this hearty turkey sopa seca or noodle casserole. It's the perfect cure for cold nights or comfort food cravings! 


    Ingredients
    1/4
    cup
    extra-virgin olive oil (plus extra for pan)
    12
    ounces
    fideos (bundled vermicelli)
    1
    medium onion, chopped
    3
    cloves
    garlic, minced
    1
    teaspoon
    ground coriander
    1
    teaspoon
    dried oregano (preferably Mexican)
    1
    teaspoon
    New Mexican chili powder
    1
    bay leaves
    1 1/2
    cups
    canned whole tomatoes
    1-2
    chipotles en adobo sauce, minced
    1 1/2
    cups
    chicken broth
    1
    teaspoon
    kosher salt
    *
    ground black pepper
    2
    cups
    smoked turkey, shredded
    1
    cup
    grated cheddar cheese
    *
    Mexican crema or sour cream
    Directions
    Preheat the oven to 375 degrees F.
    Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
    Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds.
    Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste.
    Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
    Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.

    The base number of servings for this recipe is 4
    OK

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