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You are here: Home / Recipes / Sopa Seca with Beans

Sopa Seca with Beans

By Chris Cockren Leave a Comment

sopa secaSopa Seca, meaning "dry soup",  is a delicious, traditional Mexican dish I just recently discovered.  Traditionally, the dish uses rice, vermicelli, or dry tortilla strips  cooked with tomatoes, onions, and garlic in a broth.  Most of the broth is absorbed during the cooking process, thus the name "dry soup".  In this updated version, I use whole-wheat angel hair (or spaghetti), and there is the addition of kidney beans and a little kick of spice with poblano peppers.  This is an adaptation of a Sopa Seca recipe from the January/February 2012 issue of Food Network Magazine.  With under 500 calories a serving, this dish provides a good amount of fiber and protein.  Even better, it comes together in just about 30 minutes, which makes it a perfect weeknight dinner.  But most importantly, it's delicious:

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Sopa Seca with Beans


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Description

Sopa Seca, meaning "dry soup", is a traditional Mexican dish featuring pasta that is cooked in a brothy sauce along with garlic, onions, poblanos, fire-roasted tomatoes, and beans. This one-pot wonder comes together in just about 30 minutes and is perfect for any night of the week.


Ingredients

Scale
  • 1 tbl. extra-virgin olive oil
  • 2 medium onions, halved and thinly sliced
  • 2 poblano peppers, seeded and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp. chili powder (I prefer ancho chile powder for this recipe)
  • ½ tsp. cumin
  • Kosher Salt
  • 8 oz. whole-wheat angel hair (or spaghetti), broken into thirds
  • 1 - 14 oz. can diced fire-roasted tomatoes
  • 2 c. fat-free low-sodium chicken broth
  • 1 - 14 oz. can kidney beans, drained and rinsed
  • ½ c. loosely packed cilantro leaves, chopped
  • ½ c. queso fresco, crumbled OR monterey jack/pepper jack, shredded

Instructions

  1. Heat olive oil in a large skillet over medium heat.  Once hot, add the onion and poblano and cook until slightly soft, about 3 minutes, stirring occasionally.  Add the garlic, chili powder, cumin, and ½ tsp. salt and cook 2 more minutes, stirring occasionally. 
  2. Add the uncooked spaghetti (broken into thirds) and cook until slightly toasted, about 4-5 minutes, stirring occasionally.
  3. Add the tomatoes and cook until some of the liquid is absorbed, about 2 minutes.  Add the chicken broth and raise the heat to high.  Bring to a boil and cook 1 minute.  Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. 
  4. Uncover and stir in the beans and most of the cilantro (leave a little for garnish).  Continue to simmer until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
  5. Divide the sopa seca among bowls and top with the remaining cilantro and cheese.

Nutrition

  • Serving Size: 4

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Ingredients for Sopa Seca
onions and poblanos
Prepping the Onions and Poblanos
sopa seca
Adding in the uncooked pasta
sopa seca
Adding the fire-roasted tomatoes
dry soup
Just about done!
Top with queso fresco and serve!
dry soup
Or top with monterey jack/pepper jack cheese!
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