Mexican Sopita de Conchas ( Mexican Shells & Cheese)

Mexican Sopita, is 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, and chicken broth, topped with cheese.  This is a Mexican comfort dish loved by kids to adults.

Mexican Sopita ( Mexican Shells & Cheese)

The great thing about this recipe is that you use the same exact ingredients with any type of pasta and it comes 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, and add and dissolve 3 cubes of chicken bouillon. Set aside.

Mexican Shells & Cheese - Mexican Sopita

  • 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 & Pepper to taste.

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

Mexican Sopita ( Mexican Shells & Cheese)

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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. 

Substitutions: Elbow, rotini, or Penne can be used for this recipe.

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