Description
Warm, nostalgic, and incredibly easy to make, this Mexican Sopa de Conchas is your perfect answer to cozy dinner cravings or quick lunch fixes. Featuring shell pasta simmered in a tomato-based broth with garlic, onion, and a hint of cumin, it packs flavor into every spoonful. Whether you’re looking for a budget-friendly family meal, a comforting weeknight dinner idea, or a simple Mexican food recipe, this one is sure to hit the mark. Serve it with lime, cilantro, or queso fresco for added flavor, and enjoy a heartwarming bowl that speaks to your soul.
Ingredients
2 tablespoons vegetable oil
1 1/2 cups small shell pasta (conchas)
1/2 medium white onion, finely chopped
2 garlic cloves, minced
1 can (8 oz) tomato sauce or 3 medium tomatoes blended
4 cups chicken broth (or vegetable broth for vegetarian)
1/2 teaspoon ground cumin
Salt to taste
Fresh cilantro, chopped (for garnish)
Optional toppings: lime wedges, queso fresco, avocado slices
Instructions
- Heat oil in a saucepan over medium heat. Add shell pasta and toast until golden brown.
- Stir in chopped onion and garlic. Sauté until soft and fragrant.
- Add tomato sauce or blended tomatoes. Stir and cook for 2 minutes.
- Pour in chicken broth. Add cumin and salt. Stir and bring to a boil.
- Lower heat, cover, and simmer for 10-12 minutes until pasta is tender.
- Serve hot, garnished with cilantro and optional toppings.