Sopa Seca: Mexican Noodle Casserole

• extra virgin olive oil↗1⁄4 cup

  plus extra

• extra virgin olive oil↗

  for pan

• fideos (bundled vermicelli)↗12 ounces
• medium onion↗1

  chopped

• garlic cloves↗3

  minced

• ground coriander↗1 teaspoon
• dried oregano↗1 teaspoon

  preferably Mexican

• new mexico chile powder1 teaspoon
• bay leaf↗1
• diced tomatoes2 cans

  (14 1/2 ounce)

• chipotle chile in adobo1 -2

  minced

• chicken broth↗1 1⁄2 cups
• kosher salt↗1 teaspoon
• fresh ground black pepper↗
• shredded cooked chicken2 cups
• cup coarsely grated cheddar cheese (4 ounces)1
• Mexican crema (optional, or sour cream thinned with a bit milk)↗

Step-by-step instructions

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Brush a 9-inch square baking dish with oil.

3. 3

   Heat the extra-virgin olive oil in a large skillet over medium heat.

4. 4

   Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes.

5. 5

   Transfer the bundles and any broken pieces to a plate.

6. 6

   Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes.

7. 7

   Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds.

8. 8

   Add the diced tomatoes with their juices.

9. 9

   Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes.

10. 10

    Stir in the broth, the toasted fideos, salt, and pepper, to taste.

11. 11

    Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.

12. 12

    Stir in the chicken.

13. 13

    Remove the bay leaf.

14. 14

    Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil.

15. 15

    Bake until the cheese melts and the casserole is hot through and through, about 20 minutes.

16. 16

    If desired, serve with some crema drizzled over the top.