Sopa seca

8 oz. spaghetti
2 tablespoons oil
1 onion, chopped
1/2 teaspoon salt
4 cloves garlic, pressed
1/2 teaspoon cumin
1 14.5-ounce can tomatoes
1 1/2 cups chicken broth
1 chipotle chile in adobo sauce, chopped very vine
shredded cheese
sour cream
cilantro

Heat half the oil in large lidded skillet or Dutch oven. Roll spaghetti in a towel the long way and twist the ends. Grab the ends of the towel and break the spaghetti in half on the edge of the counter. Toast spaghetti in skillet until golden. Remove from pan.

Heat remaining oil and saute onion and garlic with salt. Add cumin. Add tomatoes, chicken broth, and chile. Bring to a boil.

Stir in the spaghetti. Reduce heat to low and simmer about 15 minutes, until all liquid is absorbed. Season with salt and pepper to taste.

Serve with cheese, sour cream, and cilantro. Serves 3–4.