Sopa de Conchitas

Sopa de Conchitas is such a great soup. Usually you will have everything on hand to make it.

This soup is great because the base is simply tomato sauce, pasta and seasonings. You are at liberty to add cut up leftover meat, such as chicken, beef or pork. I have added leftover deli chicken. 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.

Sopa de Conchitas

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This can also be made with elephant ear pasta, fideo, alphabet or whatever other shaped pasta you like.

• Author: Linda Jolly-Kilbride
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Category: Appetizer, Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

1 pound ground beef (optional) 1 pound 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 (garnish)

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Instructions

1. If using ground beef, brown it in a large skillet; drain well and set aside.
2. In the same skillet, brown pasta and onion in oil until the onion becomes translucent.
3. Add ground beef or any other meat desired (if using), El Pato or tomato sauce, water and seasonings. Bring to a boil, cover and simmer for 20 minutes.
4. Top with shredded Monterey Jack cheese and serve, garnishing each serving with a couple sprigs of cilantro.