Name: Sopa Seca Dry Soup: A Delicious and Easy Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 1 medium onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 jalapeño pepper, seeded and minced (optional); 1 (14.5 ounce) can diced tomatoes, undrained; 1 (15 ounce) can tomato sauce; 4 cups chicken broth; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon oregano; Salt and pepper to taste; 1 pound fideo pasta (thin vermicelli), broken into 1-inch pieces; 1 cup frozen peas; 1/2 cup chopped cilantro, for garnish; Queso fresco, crumbled, for garnish (optional); Lime wedges, for serving

Sopa Seca Dry Soup, a dish that might sound like an oxymoron, is actually a delightful and surprisingly satisfying Peruvian pasta dish. Forget everything you think you know about soup! This isn't your typical brothy concoction; instead, it's a vibrant and flavorful celebration of noodles, vegetables, and savory spices, all cooked together until the liquid is absorbed, leaving you with a "dry soup" that's anything but boring.

Its roots trace back to the Italian immigrants who arrived in Peru in the late 19th and early 20th centuries. They brought with them their love of pasta, which was then adapted and transformed using local Peruvian ingredients and flavors. Over time, Sopa Seca Dry Soup became a staple in Peruvian cuisine, particularly in the Chincha region, where it's often served during special occasions and family gatherings. It's a testament to the beautiful fusion of cultures and culinary traditions.

What makes this dish so beloved? It's the perfect combination of comfort food and exciting flavors. The pasta, typically egg noodles, soaks up all the deliciousness from the sauce, creating a rich and satisfying base. The addition of vegetables like carrots, peas, and bell peppers adds a touch of freshness and color, while the spices, often including aji panca (Peruvian red pepper), provide a warm and complex flavor profile. It's a one-pot wonder that's both easy to make and incredibly delicious, making it a weeknight favorite for many.

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño pepper, seeded and minced (optional)
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
4 cups chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon oregano
Salt and pepper to taste
1 pound fideo pasta (thin vermicelli), broken into 1-inch pieces
1 cup frozen peas
1/2 cup chopped cilantro, for garnish
Queso fresco, crumbled, for garnish (optional)
Lime wedges, for serving

Preparing the Chicken and Vegetables:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Don't worry about cooking them all the way through at this point; we just want to get some nice color on them. This usually takes about 5-7 minutes. Remove the chicken from the pot and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir occasionally to prevent burning. You want the onion to become translucent and slightly golden.
Add the minced garlic, chopped red bell pepper, and jalapeño (if using) to the pot. Cook for another 3 minutes, stirring frequently, until the peppers are slightly softened and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Flavor Base:

Pour in the diced tomatoes (undrained) and tomato sauce. Stir to combine, scraping up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will add depth to the soup.
Add the chicken broth, chili powder, cumin, and oregano. Stir well to combine all the ingredients. Bring the mixture to a simmer.
Season with salt and pepper to taste. Remember that the chicken broth may already contain salt, so start with a small amount and adjust as needed.

Cooking the Pasta and Chicken:

Return the browned chicken pieces to the pot. Make sure the chicken is submerged in the liquid.
Add the fideo pasta to the pot. Stir well to ensure the pasta is evenly distributed and submerged in the liquid.
Bring the mixture back to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the pasta is tender and the chicken is cooked through. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The liquid will be absorbed by the pasta as it cooks, creating a "dry soup" consistency.
Check the chicken for doneness. The internal temperature should reach 165°F (74°C). If the pasta is cooked but the chicken needs more time, continue cooking for a few more minutes, checking periodically.

Final Touches and Serving:

Stir in the frozen peas during the last 5 minutes of cooking. This will allow them to thaw and heat through without becoming mushy.
Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
Stir in the chopped cilantro.
Serve the sopa seca hot, garnished with crumbled queso fresco (if using) and lime wedges. The lime juice adds a bright, acidic note that complements the richness of the soup.

Tips and Variations:

Spice Level: Adjust the amount of jalapeño pepper to control the spice level. For a milder soup, omit the jalapeño altogether. For a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
Protein: You can substitute the chicken thighs with ground beef, ground turkey, or shredded chicken. If using ground meat, brown it in the pot before adding the vegetables. If using shredded chicken, add it to the pot during the last 10 minutes of cooking.
Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, zucchini, or corn. Add them along with the red bell pepper.
Broth: You can use vegetable broth instead of chicken broth for a vegetarian version of this soup.
Pasta: If you can't find fideo pasta, you can use other small pasta shapes, such as ditalini or orzo.
Cheese: If you don't have queso fresco, you can use other types of cheese, such as Monterey Jack, cheddar, or cotija.
Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The pasta may absorb more liquid as it sits, so you may need to add a little more broth when reheating.
Freezing: Sopa seca can also be frozen for up to 2 months. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Serving Suggestions: Serve sopa seca as a main course or as a side dish. It's also great for potlucks and gatherings.
Garnish Options: Besides cilantro and queso fresco, you can also garnish the soup with avocado slices, sour cream, or a dollop of Mexican crema.

Understanding the "Dry Soup" Concept:

The term "sopa seca" literally translates to "dry soup." This might seem like an oxymoron, but it refers to a type of soup where the pasta absorbs most of the liquid during cooking, resulting in a dish that is more like a casserole or a stew than a traditional soup. The key is to use the right amount of liquid and to cook the pasta until it is tender but not mushy. The consistency should be moist but not soupy.

Why Fideo Pasta is Ideal:

Fideo pasta, a thin vermicelli-like noodle, is traditionally used in sopa seca because it cooks quickly and absorbs liquid well. Its delicate texture complements the other ingredients in the soup. If you can't find fideo, other small pasta shapes can be substituted, but be mindful of their cooking times and liquid absorption rates.

Adjusting the Consistency:

If your sopa seca is too dry, add a little more chicken broth or water while it's cooking. If it's too soupy, continue cooking it uncovered over low heat to allow some of the liquid to evaporate. The goal is to achieve a moist, flavorful dish where the pasta is the star.

The Importance of Browning the Chicken:

Browning the chicken before adding it to the soup is a crucial step for developing flavor. The Maillard reaction, which occurs when proteins and sugars are heated, creates complex flavors and aromas that enhance the overall taste of the dish. Don't skip this step!

The Role of Aromatics:

Onions, garlic, and peppers are essential aromatics that form the foundation of the soup's flavor. Sautéing them in olive oil releases their essential oils and creates a fragrant base for the other ingredients. Be sure to cook them until they are softened and fragrant, but avoid burning them.

Balancing the Flavors:

The combination of chili powder, cumin, and oregano provides a warm, earthy flavor that is characteristic of Mexican cuisine. Adjust the amounts of these spices to suit your taste. Remember to season with salt and pepper to taste, as these simple seasonings can make a big difference in the overall flavor of the soup.

The Magic of Lime:

A squeeze of fresh lime juice adds a bright, acidic note that balances the richness of the soup and enhances the other flavors. Don't underestimate the power of lime! It's the perfect finishing touch.

Enjoying Your Homemade Sopa Seca:

Sopa seca is a comforting and satisfying dish that is perfect for a weeknight meal or a weekend gathering. It's a versatile recipe that can be easily adapted to suit your taste and preferences. So, gather your ingredients, follow the steps, and enjoy the deliciousness of homemade sopa seca!

Conclusion:

This Sopa Seca Dry Soup isn't just another recipe; it's an invitation to experience a comforting and flavorful dish that will quickly become a family favorite. From the satisfying texture of the toasted noodles to the rich, savory sauce infused with vegetables and spices, every bite is a delightful surprise. I truly believe this is a must-try recipe for anyone looking to expand their culinary horizons and discover the magic of Peruvian cuisine. What makes this Sopa Seca Dry Soup so special? It's the unique combination of textures and flavors. The noodles, toasted to a golden brown, offer a delightful crunch that contrasts beautifully with the tender vegetables and the moist, flavorful sauce. The aji panca paste adds a depth of flavor that's both smoky and slightly sweet, while the other spices create a warm and inviting aroma that will fill your kitchen. It's a dish that's both comforting and exciting, familiar yet refreshingly different. But the best part? It's incredibly versatile! While I've shared my go-to recipe, feel free to experiment and make it your own. For a vegetarian version, simply omit the chicken or beef broth and use vegetable broth instead. You can also add other vegetables like zucchini, bell peppers, or even mushrooms. If you're feeling adventurous, try adding a touch of heat with a pinch of cayenne pepper or a finely chopped chili. Serving suggestions? The possibilities are endless! I love to serve this Sopa Seca Dry Soup as a main course, accompanied by a simple green salad and some crusty bread. It's also fantastic as a side dish to grilled chicken, fish, or steak. For a more festive presentation, garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of crumbled queso fresco. You could even top it with a fried egg for an extra layer of richness. Here are a few variations to consider: * Spicy Sopa Seca: Add a finely chopped habanero pepper or a generous pinch of red pepper flakes to the sauce for a fiery kick. * Seafood Sopa Seca: Incorporate shrimp, scallops, or mussels into the dish for a delicious seafood twist. * Chicken Sopa Seca: Add shredded cooked chicken to the soup for a heartier meal. * Vegan Sopa Seca: Use vegetable broth and add plant-based protein like tofu or tempeh. I'm so excited for you to try this recipe and experience the deliciousness of Sopa Seca Dry Soup for yourself. Don't be intimidated by the name – it's surprisingly easy to make, and the results are well worth the effort. I promise, once you taste it, you'll be hooked! So, gather your ingredients, put on your apron, and get ready to embark on a culinary adventure. I can't wait to hear about your experience! Please, share your photos and comments with me – I'd love to see your creations and learn about any variations you try. Let me know what you think of this Sopa Seca Dry Soup! Happy cooking!