Mexican Sopita ( Mexican Shells & Cheese)

Mexican Sopita, one of those dishes that reminds me of home. This pasta dish is a very typical Mexican side dish that includes pasta shells, tomato sauce, chicken broth, topped with cheese.  This is a Mexican comfort dish loved by kids to adults.

The great thing about this is that you use the same exact ingredients with any type of pasta and come out with the same great flavor.  

How to Make Mexican Sopita |  Shells in Tomato Sauce

• Gather Sopita(soup) ingredients. 
• Start with making chicken broth: I prefer Caldo con Sabor de Pollo cubes, but chicken broth can be used.
• Boil 6 cups of water, add and dissolve 3 cubes of chicken bouillon. Set aside.

In a medium pot, heat oil on low-medium heat. Then add shells, garlic, and onion powder. Stir occasionally until shells are a golden brown or light brownish color.

When shells are browned, remove the pot from heat, add tomato sauce, and chicken broth. Place pot back on heat on medium-high until it comes to a boil.

Lower heat on the pot to low, cover, and simmer about 15-20 minutes or until pasta shells are soft.

Add-Ins: If you like spiciness, replace tomato sauce for El Pato Mexican tomato sauce, diced onion can replace onion powder, minced garlic instead of garlic powder. 

Cheese can be added to soup in the last 5 minutes of cooking for a creamy soup.

Mexican Sopita(Shells & Cheese)
Author: The Busy Abuelita
Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 4 servings

.Mexican Sopita, one of those dishes that reminds me of home. This pasta dish is a very typical Mexican side dish, pasta shells, tomato sauce, chicken broth, topped with cheese

Ingredients:

• 1 bag (14 oz) small shell pasta
• 1 can (15 oz) tomato sauce
• 3 tbsp vegetable oil
• 1 tsp garlic powder
• 3 cubes Knorr Caldo con Sabor de Pollo(Chicken bouillon cubes)
• 6 cups of water
• 1/2 tsp onion powder (optional)
• 1/2 tsp salt (if needed)
• 1/2 cup Mexican blend shredded cheese
• 1/2 cup Queso fresco, crumbled

Instructions:

1. To prepare this delicious chicken broth, dissolve 3 Knorr Chicken flavor Bouillon cube in 6 cups boiling water. Set aside.
2. In a medium pot, heat oil on low-medium heat. Then add shells, garlic, and onion powder. Stir occasionally until shells are a golden brown or light brownish color.
3. When shells are browned, remove the pot from heat, add tomato sauce, and chicken broth. Place pot back on heat on medium-high until it comes to a boil.
4. Lower heat on the pot to low, cover, and simmer about 15-20 minutes or until pasta shells are soft.
5. Serve in bowls and top with cheese

On The Side

0

Spicy Mexican Zucchini Soup

Here's another delicious way to use fresh zucchini, the Spicy Mexican Zucchini Soup. This Mexican dish is creamy, cheesy, and loaded with veggies. This soup is warming and filling, you will go back for bowl after bowl.

One of my favorite soups is this fragrant Mexican zucchini soup with an incredible texture, which makes it the perfect comfort soup for any season.

What's in the Spicy Mexican Zucchini Soup

Zucchini - cut into cubes
Corn kernel - Fresh, or frozen
Onion - I use white onion, diced
Jalapeños - seeded, and finely diced
Cheese - I prefer Monterey Jack cheese, but Mexican Blend can be used.
Green Chile - Store-bought can green chile, or fresh Anaheim chile roasted, peeled and diced

Grab your favorite loaf of chewy bread or warm tortillas and enjoy!

Spicy Mexican Zucchini Soup
Author: The Busy Abuelita
Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 4 servings

Slightly spicy delicious zucchini and corn soup, perfect for the fall season.

Ingredients:

• 2 cups zucchini, diced
• 1 small onion,  chopped
• 2 cups chicken broth
• 3 tbsp jalapeños, finely diced
• 1 1/2 cup corn kernels, frozen
• 2 tbsp vegetable oil
• 1/8 tsp black pepper
• 1 cup heavy whipping cream
• 1/2 cup Monterey jack cheese, shredded
• 1 can (4.5oz) diced green peppers
• Optional: Cilantro

Instructions:

1. Saute the onion in oil until it is glassy, about 3 minutes.
2. Add the diced zucchini pieces and saute until they begin to soften.
3. Stir in the chicken broth, corn, diced chile, diced jalapeno’s and black pepper ( you can cut whole green chile into strips and add)
4. Bring the soup to a gentle boil, reduce the heat and cook until the corn and zucchini are soft but not mushy.
5. Remove from the heat. Add heavy cream and cheese.
6. Optional: Sprinkle cotija cheese on top.

Spicy Mexican Zucchini Soup

0

Easy to make Baked Chicken Taquitos

The Taquito is a delicious Mexican food dish consisting of a corn tortilla that is rolled around a filling of meat, veggies, and cheese and then deep-fried or baked. The dish is often topped with condiments such as sour cream, guacamole, sliced avocado, and your favorite salsa.

Baked taquitos are wholesome and delicious by preparing them with your own fresh ingredients! The perfect finger food for kids and adults.  Serve hot as the ultimate late-night snack, weeknight dinner, or game day. 

5 ingredients for Baked Chicken Taquitos filling

• Rotisserie Chicken or Homemade baked chicken, shredded. Leftover shredded turkey can be used.
• Diced Onions
• Mexican blend cheese, or cream cheese if you prefer
• Garlic Powder for quick & easy, but you can use 1 tsp. minced garlic
• Favorite store-bought salsa, or Homemade salsa (mild for kids)
• Corn tortillas

Easy to make Baked Chicken Taquitos

Quick and easy with only 5 ingredients for your filling, corn tortillas, and 30 minutes, voila!

Brush corn tortillas with slightly warm cooking oil, then fill with chicken mixture. Carefully* roll corn tortilla with filling and place toothpick to hold together.
*Warm corn tortillas slightly if tortillas tear while rolling. 

Place rolled taquitos in the oven for 10-15 minutes at 425°F. 

Freezing Taquitos
Taquitos are perfect for those busy weekday dinners, or game night! If you're feeling up for it, make a double batch, and then you'll have lots of freezer snacks for the future.

To freeze: Place cooled baked taquitos on a parchment-lined cookie sheet without touching. Then place the cookie sheet in the freezer. When taquitos are frozen remove them from the cookie sheet and add them all to a freezer-safe gallon-sized bag.
To reheat: Place taquitos in the oven for 10 minutes at 375°F, checking every few minutes until they’re warmed through.




Perfect toppings for Chicken Taquitos

Guacamole
Homemade Salsa
Sour Cream
Tomatillo Verde Salsa

Taquitos

Spicy Poblano Cream Sauce

 Roasted Poblano Cream sauce with a kick, perfect topping for tacos, tostadas, and more! Super creamy, loaded with flavor and easy to make.

 Roasted poblanos, a serrano chile, Mexican sour cream, and seasonings...you have a topping that will tantalize your taste buds.





Spicy Poblano Cream sauce is the perfect summertime condiment. This sauce imparts a delectable spicy creamy flavor to enhance anything that comes off the BBQ grill.  Poblano cream sauce can be made a few days before any weekend grilling, it will last in the refrigerator up to 2 weeks.

Hamburger with a layer of Poblano Cream sauce

Roasting Poblanos and Serrano peppers:

Set them onto a baking sheet, and bake them at 350° F  for 20-30 minutes, or until the skins char and bubble. Poblanos and serrano peppers can also be cut in half, remove the seeds, and placed in the oven to roast.

Place chile peppers into the blender, add remaining ingredients in blender or food processor

Blend for 2 minutes, or until well blended and creamy

Spicy Poblano Cream Sauce is great on these dishes...

• on Chimichangas
• Shrimp Tacos
• on Tostadas
• Barbacoa Rice Bowls
• on Barbecued Chicken

Soft Tacos topped with Poblano Cream Sauce & hot sauce.

Spicy Poblano Cream Sauce

0