Skillet Sopa Seca with Chorizo and Black Beans

Sopa seca, meaning “dry soup” in Spanish, is a mouthwatering Mexican dish that defies its name. This saucy pasta dish features toasted fideos or vermicelli cooked in a flavorful broth with tomatoes and melted cheese. While traditional recipes call for various dried chiles, we simplified the process by using canned chipotle chiles for a smoky and spicy kick. Our skillet version of sopa seca incorporates chorizo and black beans to make it a hearty and satisfying meal. Toasting the vermicelli adds a delightful nutty flavor to the dish. Serve it with sour cream, diced avocado, and sliced scallions for a burst of freshness. This easy-to-make skillet sopa seca brings the vibrant flavors of Mexico to your dinner table.

INGREDIENTS:

• 8 ounces vermicelli, broken in half
• 2 tablespoons vegetable oil
• 1 onion, chopped fine
• 4 ounces chorizo, halved lengthwise and sliced ¼ inch thick
• 2 garlic cloves, minced
• 2 teaspoons minced canned chipotle chile in adobo sauce
• 2 cups low-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed
• 1 (14.5-ounce) can of diced tomatoes
• Salt and pepper
• 2 ounces Monterey Jack cheese, shredded (½ cup)
• ¼ cup minced fresh cilantro

PREPARATIONS:

1. In a 12-inch nonstick skillet, toast the vermicelli in 1 tablespoon of oil over medium-high heat, tossing frequently with tongs, until golden, for about 4 minutes. Transfer to a paper towel-lined plate.
2. In the same skillet, add the remaining 1 tablespoon of oil and chopped onion. Cook over medium heat until the onion is softened, for 5 to 7 minutes. Stir in the chorizo, minced garlic, and chipotle and cook until fragrant, for about 30 seconds.
3. Stir in the chicken broth, black beans, diced tomatoes, and toasted vermicelli. Cover the skillet, increase the heat to medium-high, and cook at a vigorous simmer, stirring often, until the pasta is tender, for about 10 minutes.
4. Off the heat, season with salt and pepper to taste. Sprinkle the shredded Monterey Jack cheese over the top, cover, and let it stand until the cheese melts, for 2 to 4 minutes. Sprinkle with minced cilantro and serve.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• Toast the vermicelli evenly to achieve a golden color and nutty flavor.
• Adjust the amount of chipotle chiles according to your spice preference.
• Customize the dish by adding your favorite toppings such as sour cream, diced avocado, and sliced scallions.

TIPS:

• Breaking the vermicelli in half helps it cook more evenly.
• Use a nonstick skillet to prevent sticking and make the cleanup easier.
• Garnish the dish with fresh cilantro for a pop of color and freshness.

NUTRITIONAL INFORMATION PER SERVING:

• Calories:
• Fat:
• Saturated Fat:
• Cholesterol:
• Carbohydrates:
• Protein:
• Fiber:
• Sodium:

In conclusion, this skillet sopa seca recipe offers a simplified and delicious take on the classic Mexican dish. The combination of toasted vermicelli, savory chorizo, black beans, and chipotle chiles creates a flavorful and satisfying meal. The melted Monterey Jack cheese adds a creamy and cheesy element, while the minced cilantro provides a refreshing finish. With its vibrant colors and bold flavors, this dish is sure to be a hit at your table. Enjoy the taste of Mexico with this easy and hearty skillet sopa seca.