Chicken Sopa Seca

By HeatherS

Ingredients

• 3 tablespoons olive oil
• 12 ounces dried angel hair pasta, broken into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground coriander
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1 14 1/2 ounce can chicken broth
• 1 tablespoons canned chipotle chile peppers in adobo sauce, minced*
• 1 tablespoon snipped fresh oregano
• Kosher salt and ground black pepper
• 2 cups shredded cooked chicken
• 1 cup shredded queso Oaxaca or mozzarella cheese (4 ounces)
• Avocado, peeled, pitted, and cut up

Details

Servings 6
Preparation time 30mins
Cooking time 425mins
Adapted from bhg.com

Preparation

Step 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.

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.

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.