Let's Dish: Sopa Seca de Fideo Mexican Soup

October 12, 2013 (CHICAGO) (WLS) -- When you think about Mexican food, you might not think of pasta. But that's exactly what Sopa Seca de Fideo is!

Let's Dish host Chris Koetke has the recipe. You can find more recipes likes this on the Live Well Network (http://livewellnetwork.com/index).

Recipe for Sopa Seca de Fideo Mexican Soup
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 hearty portions

Ingredients:
2 large tomatoes (4 cups diced)
1 ¼ cup diced onions
2 large garlic cloves, chopped
1 chipotle chile in adobo sauce
1 Tablespoon adobo sauce
½ cup tomato sauce
1 ½ teaspoons salt
1 ½ cups chicken broth
1 pound dried angel hair pasta, broken into ¼'s
2 Tablespoons olive oil
4 oz. grated queso fresco
1 avocado, peeled, pit removed, and cut into a large dice

Preparation:
1. Place tomatoes, onions, garlic, chipotle, adobo sauce, tomato sauce, salt and pepper in a blender. Process until completely blended.
2. In a large sauté pan over moderate heat, sauté the angel hair pasta in olive oil. As the pasta starts to brown, continue to break it up a bit more.
3. Once the pasta is lightly browned, add the blended ingredients. Bring to a boil, reduce heat to a simmer and cook, stirring frequently, until all the liquid is absorbed and the pasta has softened.
4. Transfer the pasta to 4 serving plates and top with queso fresco and avocado.

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