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Chicken Sopa Seca

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cup
  • Yields: 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.

Nutrition Facts (Chicken Sopa Seca)

  • Per serving:
  • 487 kcal cal.,
  • 19 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 60 mg chol.,
  • 709 mg sodium,
  • 51 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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