Name: Sopa Seca with Beans
Ingredients: 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); 1/2 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; 1/2 c. loosely packed cilantro leaves, chopped; 1/2 c. queso fresco, crumbled OR monterey jack/pepper jack, shredded

Sopa 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:

Sopa Seca with Beans

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.

Scale

Ingredients

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)
1/2 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
1/2 c. loosely packed cilantro leaves, chopped
1/2 c. queso fresco, crumbled OR monterey jack/pepper jack, shredded

Instructions

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 1/2 tsp. salt and cook 2 more minutes, stirring occasionally.
Add the uncooked spaghetti (broken into thirds) and cook until slightly toasted, about 4-5 minutes, stirring occasionally.
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.
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.
Divide the sopa seca among bowls and top with the remaining cilantro and cheese.