Ingredients
This delicious and cheesy Mexican one-pot meal is a soup on day one. It tastes even better on day two and turns into a cheesy noodle casserole.
- 8 oz. Bird Nest Vermicelli or Coiled Angel Hair Pasta
- 3 tbsp. Oil
- 1 small Onion, minced
- 2 cloves Garlic, minced
- 1 Bell Pepper, finely chopped
- 1 Carrot, diced
- 14 oz. can Diced Fire Roasted Tomatoes with Juice
- 5 cups Chicken Broth
- 1 tsp. Mexican Spice Blend
- Salt and Pepper to taste
- 1 cup Cache Valley® Finely Shredded Four Cheese Mexican
Toppings:
- Cache Valley® Finely Shredded Four Cheese Mexican
- Chopped Cilantro
- Sour Cream
Steps
- SAUTÉ onion, garlic, peppers, and carrots in a tablespoon of oil over low heat in a large soup pot until almost soft but not browned.
- REMOVE the vegetables from the pot, add 2 tablespoons of oil, and increase heat to medium.
- ADD vermicelli to the pot and brown lightly. Be vigilant, as the pasta can burn quickly. Aim to brown around half of the noodles.
- BREAK UP the browned vermicelli in the pot using a wooden spoon. The pieces should be about an inch in length.
- POUR IN the fire-roasted tomatoes, including the juice, directly into the pot. Follow up by adding the sautéed vegetables and topping with the broth.
- INCREASE heat to medium-high and bring the mixture to a simmer. Taste and season with salt, pepper, and Mexican spice blend as desired.
- COVER and cook until the vermicelli is soft and most liquid is absorbed.
- SERVE the dish with grated cheese and a dollop of sour cream on top.
- ENJOY this delightful soup, noting that it thickens and enhances its flavor the next day.
Recipe Author: Lydia Martinez
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