Mexican Dry Soup - Sopa Seca
I love this! It's a classic of my mom's. It is nice to have a side dish other then refried beans and Spanish rice when its a mexican night. It is fresh and so good, a nice change at least. And don't worry it tastes very Mexican, not Italian at all!
1 to3 TB oil
18 to 14 oz package of Mexican broken vermicelli
1 can petite diced tomatoes
chicken bullion to taste
Basil 1/4 tsp maybe
1/2 onion chopped in small pieces
1/2 green bell pepper chopped in small pieces
2 cups chicken broth
Heat oil in a large skillet. When hot add the vermicelli. Saute until the noddles start to brown to a light golden brown. can burn so watch carefully. then add onion and bell pepper. let that saute some more to slightly cook the veggies and continue browning noodles. when the noddles are a nice light brown and the veggies are a little soft add the can of tomatoes. stir in the pepper, Basil, and bullion. Then add the chicken broth. reduce the heat to low and cover. Let it simmer 10 minutes or until the soupiness is gone and the noddles are tender. Remove from heat and sprinkle generously with Parmesan and recover until ready to serve. This is one of our favorites!