Chicken Sopa Seca
Use a Rotisserie Chicken for the Meat and use the bones to make your own Chicken Broth
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Ingredients
- 3 Tb Olive Oil
- 12 oz Angel Hair Pasta broken into 1" pieces
- 1 Onion finely chopped
- 2 Garlic Cloves minced
- 1/2 tsp Ground Coriander
- 1 14 oz Petite Diced Tomatoes with their juice
- 14 oz Chicken Stock
- 1 Tb Chipotle peppers in Adobo minced
- 1 Tb Fresh Oregano chopped
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 C Chicken Cooked and shredded
- Oaxaca Cheese or Mozzarella or Pepper Jack Cheese, shredded
Ingredients
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Instructions
- Heat 2 of the Tb of Olive Oil in a skillet over Medium heat and cook the pasta until toasted. Move to a holding plate
- Add the last Tb of Oil and turn the heat up to Medium-High. Cook the Onion and Garlic until tender. About 7 minutes
- Add the Coriander and cook for another Minute
- Pour in the Chicken Stock, Diced Tomatoes, Chipolte, Oregano, Salt and Pepper. Bring to a boil then allow to simmer for 10 minutes
- Stir in the Chicken and Pasta to combine then move to a 2-qt baking dish. Cover with the shredded Cheese and bake for 20 minutes at 375.
- Serve with a dollop of Sour Cream, Avocado slices and shredded lettuce
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