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 Scale

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

If using ground beef, brown it in a large skillet; drain well and set aside.
In the same skillet, brown pasta and onion in oil until the onion becomes translucent.
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.
Top with shredded Monterey Jack cheese and serve, garnishing each serving with a couple sprigs of cilantro.

Find it online: https://simplygreatrecipes.com/sopa-de-conchitas-2/