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)
- 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.
Nutrition
- Serving Size: 4