Sopa Seca with Beans
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $9
Serves: 4 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, halved and thinly sliced
  • 1 poblano chile pepper, seeded and sliced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Kosher salt
  • 8 ounces whole-wheat spaghetti, broken into thirds
  • 1 14 -ounce can diced fire-roasted tomatoes
  • 2 cups chicken STOCK
  • 1 14 -ounce can kidney beans, drained and rinsed
  • 1 bunch cilantro, leaves chopped (about ½ loosely packed cup)
  • 2 ounces monterey jack cheese, shredded (about ½ cup)
Instructions
  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and ½ teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes.
  2. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
  3. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese.
Nutrition Information
Calories: 420 Fat: 10 g Saturated fat: 3 g Carbohydrates: 65 g Sodium: 635 mg Fiber: 17 g Protein: 22 g Cholesterol: 28 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/sopa-seca-with-beans/