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- 1/4 cup(s) Extra-virgin olive oil
- 12 ounce(s) fideos (Mexican vermicelli) or break up Spaghetti
- 1 whole(s) medium onion
- 3 clove(s) garlic minced
- 1 teaspoon(s) dried oregano
- 1 teaspoon(s) chili powder
- 1 1/2 cup(s) canned crushed tomatoes
- 1 1/2 cup(s) chicken broth
- 1 teaspoon(s) salt
- ground black pepper
- 2 cup(s) chicken cooked and shredded
- 1 cup(s) cheddar cheese shredded
- •Preheat oven to 375F.
- •Brush a large casserole dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them, until golden brown, about 5 minutes. Set aside.
- •Add the onion to the skillet and cook over medium heat, stirring until golden brown, about 7-9 minutes. Stir in the garlic, and oregano for about 30 seconds. Add the tomatoes to the pot. Add the cayenne pepper, increase the heat to high, and cook until it thickens, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for about 10-15 minutes. Water can be added to thin the mixture if needed while the noodles cook. When the noodles are tender, stir in the chicken.
- • Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. Serve with some crema drizzled over the top.
This recipe is a personal recipe added by Supermom7738 and has not been tested or endorsed by MyRecipes.
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