Sopa Seca de Fideo con Pollo (Vermicelli with Chicken and Chipotle)


Courtesy of Chef Miguel Ravago, founder of Fonda San Miguel

This pasta can also be made without chicken, and it’s great when served with a green salad and a good glass of sauvignon blanc or an oaky Spanish red wine.

Super easy

Sopa Seca de Fideo con Pollo (Vermicelli with Chicken and Chipotle)


For 4 Person(s)


  • For the soup:
  • 3 tablespoons olive oil
  • 1 medium white onion, chopped finely
  • 2 garlic cloves, minced
  • 8 ounces fideos (vermicelli)
  • 4 ripe tomatoes, coarsely chopped (or 1 c. canned tomato pieces with juices)
  • 1 canned chipotle pepper in adobo, chopped
  • 2 cups chicken stock or canned chicken broth
  • 1 chicken breast, panfried or grilled, sliced thinly across the grain and then cut into bite-size pieces
  • Sea salt, to taste, if needed
  • For the garnish:
  • 1 small container crème fraîche (better and fluffier than sour cream)
  • 1/4 cups chopped cilantro
  • 1 avocado, cut into small chunks
  • 8 ounces feta cheese, crumbled by hand
  • 1 ripe tomato, chopped

Sopa Seca de Fideo con Pollo (Vermicelli with Chicken and Chipotle) Directions

  1. In a medium-size casserole dish, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened.
  2. Add the noodles (if using the coil fideo, break the noodles a couple of times with your hands before adding). Stir constantly with a wooden spoon until the pasta is coated with oil and begins to brown evenly without burning.
  3. Stir in the tomatoes and chipotle. Let the tomatoes cook a few minutes before adding the broth and chicken. Season with salt. Bring to a boil, stir once then lower the heat and simmer, uncovered, until the noodles are finished—about 10 minutes.
  4. Transfer everything to a serving dish and add the garnishes in the order listed.

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