Tag Archives: tomatoes

Mexican Vermicelli (Sopa Seca)

Mexican Vermicelli (Sopa Seca)

We had an awesome Thanksgiving! There was so much food but we got to eat leftovers just enough times to make me appreciate it… and now they are gone! Thanks to all the Morgans for sharing a wonderful holiday with us!

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Before we had our big Thanksgiving dinner, I planned and cooked and prepared for a few days in advance. At the end of one such afternoon, I had been doing a lot of cooking and I still needed to make dinner. I took some left over porkchops and made this mexican Vermecelli dish. It comes together so easily that even after a day of cooking, it was no sweat! It was so helpful to have the leftover protein to use the next night. I love when things like that work out! I served it right out of my skillet too!

You could really make this with anything leftover: grilled chicken, shredded chicken, pork tenderloin, or turkey! (As if you want more turkey right now!)

Mexican Vermicelli (Sopa Seca)

8 oz vermicelli (or spaghetti)
2 T oil
1 onion, chopped
3 cloves garlic, minced
1 tsp chipotle sauce (more if you want it super spicy!)
salt and pepper
2 cups chicken broth
1 15 oz can black beans, drained and rinsed
1 14 oz can diced tomatoes
1 lb cooked porkchops, sliced thinly (or chicken or turkey)
3 oz shredded Mexican cheese
1/4 cup cilantro, chopped
2 green onions, sliced thin

Instructions

Break the vermicelli in half. I find it easiest to break when rolled in a paper towel and split by pushing the middle over the edge of the counter.

Mexican Vermicelli

Toast the vermicelli in 1 TBL of oil in a large skillet over medium heat, until golden brown. Stir often and should take about 5 minutes.

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Remove to paper towel lined plate (can use the paper towel from before). Add the remaining oil, onion, garlic, chipotle, salt and pepper to the skillet and cook until onion is softened, 5-6 minutes. Add the whole can of tomatoes and stir.

Mexican Vermicelli

Add the broth, black beans and vermicelli. Cover and cook over low heat, until liquid is absorbed, about 10 minutes. Stir frequently to avoid vermicelli sticking. Season with salt and pepper. (I had to use another pan since my large one doesn’t have a lid!) The mixture is hard to stir at first but when the noodles start to soften, you can really start mixing it all up.


Mexican Vermicelli
Mexican Vermicelli

Mexican VermicelliMexican Vermicelli

Stir pork, cilantro and green onions into dish and cook until heated through. (Taste test pork as needed.)

Mexican Vermicelli Mexican Vermicelli Mexican Vermicelli

Take off of heat and sprinkle on cheese.

Mexican Vermicelli

Delicioso!

Mexican Vermicelli (Sopa Seca)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This delicious one-pot dish with a Mexican twist with black beans and tomatoes.
Ingredients
  • 8 oz vermicelli (or spaghetti)
  • 2 T oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp chipotle sauce (more if you want it super spicy!)
  • salt and pepper
  • 2 cups chicken broth
  • 1 15 oz can black beans, drained and rinsed
  • 1 14 oz can diced tomatoes
  • 1 lb cooked porkchops, sliced thinly (or chicken or turkey)
  • 3 oz shredded Mexican cheese
  • ¼ cup cilantro, chopped
  • 2 green onions, sliced thin
Instructions
  1. Break the vermicelli in half, rolling it lengthwise in a few paper towels and split by pushing the middle in half over the edge of the counter.
  2. Toast the vermicelli in 1 tablespoon of oil in a large skillet over medium heat, until golden brown. Stir often, cooking about 5 minutes.
  3. Remove to a paper towel lined plate. Add the remaining oil, onion, garlic, chipotle sauce, salt and pepper to the skillet and cook until onion is softened, about 5-6 minutes. Add the can of tomatoes and stir.
  4. Add the broth, black beans and vermicelli. Cover and cook over low heat, until liquid is absorbed, about 10 minutes. Stir frequently to avoid any sticking. Season with salt and pepper. Noodles will be stiff at first but will soften after a few minutes.
  5. Stir pork, cilantro and green onions into dish and cook until heated through.
  6. Take off heat and sprinkle on cheese.

 

Please feel free to leave a comment and let you know what you think about the Mexican Vermicelli!

Easy Turkey Chili

Easy Turkey Chili

I hope everyone has recovered from Halloween! Now that my sugar high has worn off and our jack o’lanterns have burned out, I’m looking to have a nice relaxing weekend before things get crazy for Thanksgiving!!

Here is my version on a classic, easy dish. It can’t get much easier than throwing everything in a slow cooker and leaving for the day. There is nothing better than coming home to dinner already ready! I’ve also made it where I leave it all on the stove for an hour as well. Works great either way!

I love making this to bring to a couple who just had a baby and even for a large crowd over at my house. There are so many ways to add flavors and then when you add toppings, it makes it all that much better!

Easy Turkey Chili

2-3 lbs ground turkey, browned
1 onion, chopped
1 red bell pepper, chopped
1/4 cup tomato paste
2 cup chicken broth
2 1/2 TBL chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
8 oz can tomato sauce (not pasta sauce!)
28 oz can diced tomatoes
1 cup frozen corn, defrosted
15 oz can each black beans, kidney beans, both drained
15 oz can diced tomatoes & chilies

Easy Turkey Chili

Add meat, onion, bell pepper, broth, tomato paste and sauce, diced tomatoes, and seasonings to slow cooker. Mix together.

Easy Turkey Chili

Add black and kidney beans and corn.

Easy Turkey Chili

Turn on low for 6-8 hours.

Easy Turkey Chili

5.0 from 1 reviews
Easy Turkey Chili
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Super Easy Turkey Chili is a simple answer to a cool day. All the ingredients cook together in a slow cooker, making dinner a snap.
Ingredients
  • 2-3 lbs ground turkey, browned
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • ¼ cup tomato paste
  • 2 cup chicken broth
  • 2½ TBL chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • 8 oz can tomato sauce (not pasta sauce!)
  • 28 oz can diced tomatoes
  • 1 cup frozen corn, defrosted
  • 15 oz can each black beans, kidney beans,
  • 15 oz can diced tomatoes & chilies
  • *Cornbread and sour cream make a great addition. And don't forget the shredded cheese!
Instructions
  1. Add meat, onion, bell pepper, broth, tomato paste and sauce, diced tomatoes, and seasonings to slow cooker. Mix together.
  2. Add black beans, kidney beans and corn.
  3. Turn on low for 6-8 hours.
  4. Serve with toppings!

Cornbread (obviously!) makes a great accompaniment to this dish but I like just a dollop of sour cream and sprinkling of shredded cheese.

Enjoy!

Easy Turkey Chili

Please let me know what you thought of the Easy Turkey Chili! I would love to hear from you!