Sopita

I come from a very diversely ethnic background...in case you hadn't already noticed from my recipes :) When I was growing up one of the things my mom made for us at lunch time was Sopita. In Spanish Sopita means "little soup". You can add any number of this to this such as chopped cilantro or diced green chilis, bits of meat like shredded chicken, bits of bacon or ground beef. This is the first time I have taken the time to figure out the exact measurements of the ingredients. It's one of those things you just make from memory. This was the first thing I ever learned how to cook.

Sopita

1/2 lb. small pasta such as elbow macaroni, small shells or Fideo
1 Tbsp. canola oil
1 Tbsp. Caldo de Pollo or Chicken Bouillon Powder
1 small can tomato sauce
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. cumin powder
grated cheddar cheese

In a medium sauce pan, heat oil until you see ripples form. Add pasta and spices and stir until fragrant and lightly toasted.

Add tomato sauce and 4 tomato sauce cans full of water.

Bring to a boil, stir then turn down to a simmer. Allow to cook, stirring occasionally until pasta is tender. Add a handfull or two of shredded cheddar cheese. Serves 4.