Mexican Sopa De Conchas Recipe
Warm up your taste buds with this authentic Mexican Sopa De Conchas, a vibrant and comforting shell pasta soup simmered in a rich tomato broth infused with garlic, onions, and fresh cilantro. Perfectly balanced with traditional spices and a fresh squeeze of lime, this soup is a deliciously cozy dish that brings the true flavors of Mexico right to your table. Ideal for any day when you crave a wholesome, hearty meal that’s quick and easy to prepare!
Ingredients
- 1 cup conchas pasta small shell pasta
- 4 ripe tomatoes or 1 can of diced tomatoes
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges (for serving)
- Optional garnishes: sliced jalapeños diced avocado
Instructions
- Prepare the tomato base: Blend the fresh tomatoes until smooth (if using canned diced tomatoes, blend or leave as is for chunkier texture).
- Sauté aromatics: Heat oil in a pot over medium heat. Add the chopped onions and garlic and cook until softened and fragrant, about 3-4 minutes.
- Cook tomatoes: Pour in the blended tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
- Add broth and spices: Pour in the chicken or vegetable broth. Add cumin, oregano, salt, and pepper. Stir and bring the mixture to a gentle boil.
- Simmer: Reduce heat and let the broth simmer for 15 minutes to develop the flavors.
- Cook pasta: Add the conchas pasta directly into the simmering soup. Cook until the pasta is tender but firm to the bite, about 8-10 minutes. Stir occasionally to prevent sticking.
- Finish: Turn off the heat and stir in the chopped cilantro. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and serve hot with lime wedges on the side. Garnish with jalapeños or avocado if desired.