Made by lightly frying vermicelli noodles and then cooking them in a rich broth flavored with spices, chipotles en adobo and tomatoes, sopa seca is a beloved Mexican comfort food. We added diced turkey to the mix and transferred it to a casserole dish, topped it off with cheese and baked it in the oven..
Preheat the oven to 375 degrees F. Brush an 8 x 8-inch casserole dish with oil. Set aside.
In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate.
Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
In a small serving bowl, stir together the sour cream and fresh coriander. Serve the casserole with the flavored sour cream and the lime wedges on the side.
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
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