Vegetarian
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Sopa de Conchas (Mexican Shell Soup)
Prep
cook
total
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Ingredients
- 6 cups chicken broth, divided
- 3 roma tomatoes, quartered
- ½ medium white onion, cut into large pieces
- 1 jalapeño, stem and seeds removed
- 3 teaspoons Spanglish Asadero All Purpose seasoning
- 7 ounces shell pasta
- 2 tablespoons olive oil
- Queso fresco, diced avocado, and fresh cilantro, for garnish
- Taquitos, for dipping
All Purpose
Directions
- To a blender, add 1 cup of broth, the tomatoes, onion, jalapeño and seasonings.
- Heat the olive oil in a in a pot over medium heat, then add the pasta and toast until golden brown, about 3 minutes.
- Pour in the tomato mixture and cook for a few more minutes, until slightly darker in color.
- Add the remaining 5 cups of chicken broth and bring to a boil.
- Reduce heat to low and simmer until the pasta is fully cooked, about 10 minutes.
- Garnish with the queso fresco, avocado, and cilantro, if desired. Enjoy!
