Sopa de Conchitas
Sopa de Conchitas
This is such a great soup. Usually you will have everything on hand to make it. Cut up leftover meat, such as chicken, beef or pork may be added to this. Ground beef may also be added. Many add potatoes, mixed vegetables or whatever else they like. This can also be made with elephant ear pasta, fideo, alphabet or whatever other shaped pasta you like.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 1 bag conchas (seashell shape pasta)
- 1 small onion, chopped
- 2 tablespoons hot vegetable oil
- 1 (8 ounce) can El Pato or tomato sauce (I always use El Pato)
- Water (to cover pasta)
- 2 to 3 tablespoons Knorr Caldo de Pollo (chicken bouillon)
- Cumin (to taste)
- Oregano (to taste)
- Garlic powder (to taste)
- Salt (to taste)
- Pepper (to taste)
- Monterey Jack cheese (shredded (optional))
- Cilantro
Instructions
- In a large skillet, brown pasta and onion in oil until the onion becomes translucent.
- Add El Pato or tomato sauce, water and seasonings. Bring to a boil, cover and simmer for 20 minutes.
- Add however much shredded Monterey Jack cheese is desired, and serve, garnishing each serving with a couple sprigs of cilantro.
