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.




  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 1/2 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.