Monday, January 17, 2011

Sopa Seca

I'm always looking for easy ways to use up leftovers.  A while back a came across a recipe for Sopa Seca which is a turkey noodle Mexican casserole. 

Ingredients: Olive Oil, 12 ounces fideos, 1 medium onion chopped, 4-5 cloves of chopped garlic, 1 can Ro-Tel canned tomatoes (feel free to sub diced tomatoes), 2-4 finely minced chiles in adobo sauce,  1.5 cups of chicken or turkey stock (I used the leftover frozen turkey stock I had), 2 cups shredded chicken or turkey, 1 cup shredded monterey jack cheese.

Spices:  One teaspoon each of the following: coriander, cumin, chili powder, garlic granules, onion granules, salt & pepper and oregano along with 2 bay leaves and 2 tablespoons of tomato powder.

In a large sauce pan heat up a couple of tablespoons of olive oil.  Toast the fideos and then place on a plate for later.   Your going to want to toss them around the pan with some tongs being careful not to burn them.  The goal is just light toasted color on some of the noodles.

In the same pan add a little more oil and add the onion.  Cook until translucent.  Then add the spice blend and cook until nice and fragrant.  This should only take 30-60 seconds.  Next add in the tomatoes and chiles in adobo sauce.  Simmer for about 5 mins to thicken up.   Then add in the broth & fideo.  Cook for 4-5 minutes before adding the shredded chicken or turkey.  Mix to combine.  Pour everything into a greased casserole and top with some shredded cheese.

At this point you can cover and store for 2 days or just pop it into a 375 oven for 25-35 minutes.  I made this casserole in the morning for a quick dinner later in the day.

I served this with some sour cream and fresh salsa.

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