Oh, the memories! Mexican Sopita - the dish that wraps me up in a cozy blanket of nostalgia and feels like home. This classic Mexican soup is a pasta lover's dream, packed with pasta shells, tomato sauce, and chicken broth, and topped off with a melty cloud of cheese. It's no wonder this dish is a hit with everyone, young or old, and is the ultimate Mexican comfort food.
Prepare to be Amazed by this Mexican Pasta Recipe! Are you ready for some mind-boggling magic in the kitchen? It's simple to make and can be prepared with nearly any type of pasta, as long as it's not too large. You will enjoy mouth-watering flavor, all thanks to the ingredient list used in this recipe.
Sopa de Conchas is a beloved Mexican-style pasta dish that has been passed down from generation to generation. Keep the tradition alive by cooking up this classic dish.
How to Make Mexican Sopa de Conchas
- 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, and 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 golden brown or light brownish in color.
- When shells are lightly browned, remove the pot from heat, and 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 for about 15-20 minutes or until pasta shells are soft. Salt and pepper to taste.
- Cheese can be added to soup in the last 5 minutes of cooking for a creamy soup.
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Add-Ins:
If you like spiciness, replace the tomato sauce with El Pato Mexican tomato sauce, diced onion can replace onion powder, and minced garlic instead of garlic powder.
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