Sopa Seca

Even though I discovered that I enjoy cooking more when I’m not trying to get it done in time for dinner, I don’t always want to eat something out of the freezer. And my freezer can only hold so many different meals at once. So there’s nothing I like more than a really good recipe that’s fast enough to make on a weeknight and makes leftovers for lunch. My mom actually made this recipe (from Food network Magazine) for the first time a few days before I moved to Virginia. I told her how much I liked it and she said she’d give me the recipe because it was really easy to make. The name is Spanish and means dry soup. It’s a really unique dish, and you can make the whole thing with one skillet!

Sopa Seca

You’ll Need:

1 Tbs Olive oil

1 onion, halved and thinly sliced

1 poblano chili pepper, seeded and sliced (I always leave this out because honestly, I just can’t be bothered. LOL)

1 tsp chili powder

1/2 tsp ground cumin

Kosher salt (I just use table salt)

8 oz spaghetti, broken into thirds (the recipe calls for whole wheat which I always use anyway, but regular spaghetti would probably work too)

1 14 oz can diced fire roasted tomatoes

2 cups low sodium chicken broth

1 14 oz can kidney beans, drained and rinsed

1 bunch cilatro, leaves chopped (approx. 1/2 cup loosely packed)

Cheddar or monterey jack cheese (optional)

Directions:

1. Heat the olive oil in a skillet and cook the onions and poblano pepper, stirring occasionally, until slightly soft (about 3 minutes)

2. Add the chili powder, cumin, and salt and continuing cooking for 2 more minutes

3. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted (about 5 minutes)

4. Add the tomatoes (juice included), and cook until some of the liquid is absorbed (about 2 minutes)

5. Add the chicken broth and increase the heat to high. Bring to a boil and cook for 1 minute

6. reduce the heat to medium, cover and simmer, until spaghetti is almost fully cooked (about 6 minutes)

7. Uncover and stir in the beans and all but 2 Tbs of the cilantro

8. continue simmering until the spaghetti is tender and most of the liquid has absorbed

9. Top with cheese and remaining cilantro if desired and enjoy!