Sopa Seca With Beans

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“The name of this Mexican dish means "dry soup." The pasta absorbs most of the brothy sauce as it cooks. Recipe is from Food Network Magazine.”

Ingredients Nutrition


  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes.
  3. Add the chili powder, cumin and 1/2 t salt and cook 2 more minutes.
  4. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
  5. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes.
  6. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute.
  7. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes.
  8. Uncover and stir in the beans and all but 2 T of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
  9. Divide the pasta and beans among the bowls and top with the remaining cilantro and the cheese.

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