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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- 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.
Find it online: https://simplygreatrecipes.com/sopa-de-conchitas/