Spicy Mexican Sopa Seca with Potato, Zucchini and Pepper

Instructions

1. 1

   Break the dried vermicelli noodles into shorter pieces if needed, about 5–7 cm long, for easier cooking and serving.

2. 2

   Heat the olive oil in a large deep skillet or wide saucepan over medium heat.

3. 3

   Add the vermicelli noodles and toast them for 3–5 minutes, stirring often, until golden and fragrant. Remove the noodles from the pan and set aside.

4. 4

   In the same pan, add the chopped onion and cook for 2–3 minutes until softened.

5. 5

   Add the minced garlic, chopped chipotle peppers in adobo, and dried oregano. Stir for about 30 seconds until aromatic.

6. 6

   Add the diced potatoes, crushed tomatoes, and vegetable broth. Stir well, bring to a simmer, then cover and cook for 8–10 minutes, until the potatoes begin to soften.

7. 7

   Stir in the toasted vermicelli, diced zucchini, and sliced red bell pepper. Mix gently so the noodles are mostly submerged in the broth.

8. 8

   Cover and simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.

9. 9

   Remove the lid and cook for 1–2 more minutes if needed, until the sopa seca has a moist but not soupy texture.

10. 10

    Let the dish rest for 3 minutes off the heat, then sprinkle with crumbled queso fresco before serving.