Chicken Sopa Seca

This is not the noodle casserole you are used to - it's better. Try our Chicken Sopa Seca recipe for an international twist on the traditional noodle casserole. The blend of flavorful spices, combined with the mozzarella cheese, angel hair pasta and shredded chicken creates the perfect meal to bring to your dinner table.

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4.0 by 16 people

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cup
  • Makes: 8 cups
  • Prep: 30 mins
  • Bake: 20 mins 375°F

Chicken Sopa Seca

Directions

  1. Preheat oven to 375 degrees F. Lightly grease a 2-quart baking dish; set aside. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add pasta and cook about 5 minutes or until evenly toasted, stirring occasionally. Transfer pasta to a plate and set aside.
  2. Heat remaining 1 tablespoon oil in skillet over medium heat. Add onion and garlic; cook for 7 to 10 minutes or until onion is tender. Stir in coriander and cook 1 minute more or until fragrant. Stir in tomatoes, chicken broth, chipotle chile peppers, and oregano. Season with some salt and pepper. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally.
  3. Stir in chicken and reserved pasta; transfer mixture to prepared baking dish. Top with cheese and bake 20 minutes or until casserole is bubbly and starts to brown. Serve warm with avocado wedges and additional fresh oregano.

From the Test Kitchen

*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Chicken Sopa Seca)

  • Per serving:
  • 487 kcal ,
  • 19 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 60 mg chol. ,
  • 709 mg sodium ,
  • 51 g carb. ,
  • 5 g fiber ,
  • 5 g sugar ,
  • 27 g pro.
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Reviews (1)

16 Ratings
1128 Days Ago
5 stars, just delicious, we ate ourselves to the gills---it was so tasty we couldn't stop eating it! Be sure to toast the noodles thoroughly--give it a few more minus if you need to--because that gives it a wonderful toasty flavor. When you put it in the oven you think it needs more liquid, but the top turns out crunchy and the rest turn out just right! Easy to make, but next time I will buy that Barilla spaghetti already broken up for soup, forgot what it's called.

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