Recipes / Soups
Ingredients
6 Cups chicken broth, divided
3 Roma tomatoes, quartered
½ medium white onion, cut into large pieces
1 jalapeño, stem and seeds removed
7 oz shell pasta
2 Tbsp olive oil
Queso fresco, diced avocado, and fresh cilantro, for garnish
Taquitos, for dipping
Instructions
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!
