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#Mexican soup with macaroni shells how to

Unless you are like my wife who prefers I never bring cilantro into the house.įor garnish: Lime wedges (or lemon juice), diced avocado, chopped cilantro, onion, or even sour cream are good choices. (under optional ingredients I will discuss a very popular seasoning).Ĭheese: You do have to do this but I like to add queso fresco to my Mexican pasta soups.Ĭilantro: Adding a few cilantro sprigs just before serving adds a great flavor to the soup. Seasoning: Salt, black pepper, and cumin are my basic seasoning.

Liquid: My preference is chicken broth but vegetable broth (to keep it vegetarian) or even a few cups of water work. In your blender add a cup of water, 3 or 4 Roma tomatoes, onion, and garlic, and blend until everything is liquid. Tomato sauce: I used a can of tomato sauce but if you have time make your own flavorful tomato sauce. Garlic: I used two garlic cloves that were finely minced. Onion: White onion or yellow onion both work quite well in this recipe. Oil: I am using olive oil since that is what we for almost everything. But you can experiment with different types of pasta. Pasta shells: Small shells are the classic shape of pasta so I am using dry shell pasta. But I will also discuss variations of the dish so that you can make your very own version of sopa. This sopa de conchas recipe is my quick and easy way to make Mexican sopita. This commission helps to offset the cost of operating the site. This post does contain affiliate links that earn the site a commission. Your little picky eater will love it and it’s ready in minutes. Comfort food at its finest, this soup of shells recipe is easy to make and delicious. The recipe is popular among busy moms trying to feed their children. Reheat your sopa de conchas over medium heat on the stove or use the microwave in 1-minute intervals until heated up.Sopa de Conchas, Mexican Shell Pasta Soup or sopita, is a classic homemade Mexican dish. Since pasta absorbs liquids after sitting for a while, it won’t have the same consistency later, but it will be delicious anyway. Once your Mexican shell soup cools down, place the leftovers in an airtight container and store them in the fridge for up to 3 days.

#Mexican soup with macaroni shells how to

Many Mexicans (including myself) love to eat conchitas soup with pickled chiles jalapeños, the sour and tangy touch is something you should really try at least once! How To Store And Reheat

You can eat this shell pasta soup with a dollop of Mexican crema or sour cream, a bit of queso fresco sprinkled on top, maybe a few slices of avocado, and of course, a good squeeze of lime is a must. OIL: You can use olive oil or your favorite vegetable oil.įor a vegan version, you can replace the chicken stock with vegetable stock and load your Mexican shell soup with your favorite vegetables like green beans, celery, potatoes, and even spinach.

STOCK: Use chicken stock or vegetable stock.

GARLIC: For some flavor, use a clove blended into the sauce or use about 1 teaspoon of powdered garlic.

CILANTRO: Use fresh cilantro or dried cilantro, whatever is available to you.

VEGETABLES: I used carrots, zucchini, and peas.

ONIONS: White or yellow onions are good for this recipe.

TOMATOES: Use fresh tomatoes or sub with canned tomato sauce.

CONCHITAS PASTA: Also known as shell pasta, you will need the tinny format.

It is a quick and budget-friendly recipe that you will find often served as a first course in many home restaurants ( fonditas) around the country. It can be made simple or it can be prepared with meat, vegetables, or a mix of both. The recipe can be found also with other names such as sopa de conchitas or sopa aguada as it belongs to the category of brothy soups, such as sopa de fideo.Ĭonchitas soup have also some variations in the traditional recipe. It’s pretty common to add also some seasonings like chicken bouillon but besides that, the sauce is mainly made of tomatoes, onions, garlic, and sometimes a fresh herb like cilantro or epazote. This type of tomato sauce is sometimes called recaudo and is a basic preparation for many other Mexican dishes. Sopa de conchas is a Mexican soup made with shell pasta cooked in a light tomato sauce which is made with chicken or vegetable broth.