Chicken Sopa Seca

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  1. 3 T olive oil , divided
  2. 12 oz dried angel hair pasta, broken into 1-inch pieces
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1/2 t ground coriander
  6. 1 (14.5 oz) can diced tomatoes, undrained
  7. 1 (14.5 oz) can chicken broth
  8. 1 T snipped fresh oregano
  9. ground black pepper
  10. 2 c shredded cooked chicken or rotisserie chicken, about 15 oz
  11. 1-2 c shredded queso Oaxaca or mozzarella cheese (4-8 oz)
  12. avocado, peeled, pitted, and cut up
  13. oregano for garnish


  1. Preheat oven to 375°F.
  2. Heat 2 T of the olive oil in a large oven proof skillet over medium heat.
  3. Add pasta and cook about 5 minutes or until evenly toasted, stirring occasionally. Transfer pasta to a plate and set aside.
  4. Heat remaining 1 T oil in skillet over medium heat.
  5. Add onion and garlic; cook for 7 to 10 minutes or until onion is tender.
  6. Stir in coriander and cook 1 minute more or until fragrant.
  7. Stir in tomatoes, chicken broth, chipotle chile peppers, and oregano.
  8. Season with some pepper.
  9. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally.
  10. Stir in chicken and reserved pasta.
  11. Top with cheese and bake 10 minutes or until casserole is bubbly and starts to brown.
  12. Serve warm with avocado wedges and additional fresh oregano.

Picture of Recipe

Chicken Sopa Seca - Picture of Recipe
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Entree
Type of Food: Pasta Dish,Casserole
Ethnicity/Origin: Mexican
Key Ingredient: Rotisserie Chicken,Pasta
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop

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