Sopa Seca with Vermicelli

Name: Sopa Seca with Vermicelli
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 tablespoons, vegetable oil; 1/2 pound, vermicelli, broken in half; 1 , onion, chopped fine; 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 1/2 teaspoon, ground cumin; 1 (14.5-ounce) can, diced tomatoes in juice; 1 - 2 , canned chipotle chiles in adobo sauce, chopped fine; 1 1/2 cups, canned low-sodium chicken broth; 1/2 teaspoon, salt; 1/2 cup, Monterey Jack cheese, grated; 1/4 cup, fresh cilantro leaves, chopped; 1/2 cup, sour cream

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

Literally translated as “dry soup,” sopa seca is a Mexican dish of vermicelli baked in a flavorful broth, studded with tomatoes, and capped with melted cheese. It's a satisfying and comforting one-pot meal.

SERVES 4

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