Sopa Seca

Name: Sopa Seca
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 8 ounces, fideos (2 cups); ¼ cup, vegetable oil, divided; 1 pound, plum tomatoes, cored and quartered (4 to 6 tomatoes); 1 , onion, chopped; 2 , garlic cloves, smashed and peeled; 2 cups, water, plus extra as needed; 2 tablespoons, chicken bouillon powder; ½–1 tablespoon, minced canned chipotle chile in adobo sauce; 1 teaspoon, dried oregano; ½ teaspoon, table salt; ½ teaspoon, pepper; 1 , avocado, halved, pitted, and sliced thin; 1½ ounces, queso fresco, crumbled (⅓ cup); ½ cup, Mexican crema; ¼ cup, chopped fresh cilantro; ½ cup crushed, chicharrones (optional)

Main Courses
Latin America & Caribbean
Mexican
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Pasta

By Kelly Song ･ Appears in Cook's Country April/May 2023

This comfort-food dish—a staple in Mexican and Mexican American cuisine—takes one-pan noodles to the next level.

SERVES 4

TIME 1 hour

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