Sopa Seca: Mexican Noodle Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.