Sopa de Conchas
Sopa de Conchas, or Mexican Shell Pasta Soup, is as classic as Mexican rice and tamales. Ready in minutes and perfect for picky eaters.
Servings: 4
Calories: 521kcal
Ingredients
- 2 Roma tomatoes chopped
- ¼ onion
- 1 garlic clove
- 1 cup water + 4 cups water divided
- 2 tablespoons olive oil
- 1 16- ounce package of conchas
- 1 chicken bouillon cube
Instructions
- To a blender, add tomatoes, onion, garlic clove and 1 cup of water.
- Blend until smooth.
- Set aside until ready to use.
- Heat oil in a large stock pot.
- Add package of conchas pasta.
- Stir frequently until golden brown.
- About 5 minutes.
- Do not let this burn, or you will have to start all over again.
- Add 4 cups of water, tomato mixture, and chicken bouillon.
- Stir to combine.
- Cover and bring to a low simmer.
- Cook for 20 minutes, or until pasta is soft and the conchas have puffed up.
- Serve and enjoy
Video
Notes
Optional toppings: Queso Fresco and lime.
Nutrition
Calories: 521kcal | Carbohydrates: 92g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 248mg | Potassium: 352mg | Fiber: 4g | Sugar: 5g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg