– **Title**: Mexican Sopa De Conchas
– **Ingredients**:
– 1 cup shell pasta (conchas)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1 medium tomato, diced
– 1 carrot, diced
– 4 cups chicken or vegetable broth
– 1 cup corn kernels (fresh or frozen)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 lime, cut into wedges (for serving)
– Fresh cilantro, chopped (for garnish)
– Optional: Avocado slices (for topping)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the minced garlic and diced tomato, and cook for another 2-3 minutes until the tomato begins to break down.
3. Add the diced carrot, corn, cumin, chili powder, salt, and pepper. Mix well and cook for about 3 minutes.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil.
5. Once boiling, add the shell pasta (conchas) and cook according to the package instructions, usually about 8-10 minutes, or until al dente.
6. Adjust seasoning to taste and remove from heat.
7. Serve the soup hot, garnished with fresh cilantro and a wedge of lime on the side. Optionally, top with avocado slices for added creaminess.
Enjoy your delicious and hearty Mexican Sopa De Conchas!
Key Ingredients & Substitutions
Conchiglie Pasta: This shell-shaped pasta is perfect for holding the broth and flavors. If you can’t find conchiglie, other small pasta shapes like shells, ditalini, or couscous work well too.
Chicken Broth: A flavorful base for your soup. For a vegetarian option, use vegetable broth. Homemade is great, but store-bought works just fine if you’re short on time.
Tomatoes: Fresh tomatoes add brightness. You can substitute them with canned diced tomatoes if fresh ones aren’t available. This also saves time!
Onion & Garlic: Both are essential for building robust flavor. Yellow or white onions are fine, and you can use garlic powder if you run out of fresh garlic in a pinch.
Cilantro: This adds a fresh touch at the end. If you’re not a fan of cilantro, try parsley, or just skip it entirely – it’ll still taste good!
What’s the Best Way to Sauté Onions and Garlic?
Sautéing onions and garlic properly can bring out deep flavors in your soup. Here’s how to do it right:
- Start with medium heat. If the heat is too high, garlic can burn quickly.
- First, add onions and sauté for about 3-4 minutes until softened. Stir them occasionally.
- When onions are ready, add minced garlic. Cook for just 1 minute, as garlic cooks faster and can turn bitter if overcooked.
- Keep an eye on them; they should be fragrant without browning.
How to Make Mexican Sopa De Conchas
Ingredients You’ll Need:
For the Soup:
- 8 oz conchiglie pasta (shell pasta)
- 4 cups chicken broth
- 2 medium tomatoes, diced
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
For the Garnish:
- Fresh cilantro, chopped (for garnish)
- Optional: lime wedges (for serving)
How Much Time Will You Need?
This delicious Sopa De Conchas takes about 15 minutes of preparation and about 20 minutes of cooking time, making a total of approximately 35 minutes. It’s a quick and satisfying meal that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, toss in the chopped onion. Sauté for about 3-4 minutes until the onion becomes soft and translucent. Next, add the minced garlic and cook for another minute until it becomes fragrant. This is where the yummy smell starts!
2. Make the Tomato Sauce:
Now, stir in the diced tomatoes, cumin, chili powder, and a pinch of salt. Let everything cook together for about 5-7 minutes. You’ll know it’s ready when the tomatoes break down and create a nice sauce. Keep an eye on it while it cooks to prevent it from sticking.
3. Add the Chicken Broth:
After your sauce is looking good, pour in the chicken broth and increase the heat to bring it to a boil. This step will add a lovely depth of flavor to your soup!
4. Cook the Pasta:
Once the soup is boiling, gently add the conchiglie pasta. Reduce the heat to a simmer and cook for about 8-10 minutes or until the pasta is al dente. Stir occasionally to keep the pasta from sticking together.
5. Final Taste Check:
Give your soup a taste and adjust the seasoning with more salt if needed. This is your chance to make it just perfect for your taste.
6. Serve and Enjoy:
Serve the soup hot, garnished with fresh chopped cilantro. For a bit of extra zing, place lime wedges on the side for squeezing. Enjoy your warm bowl of Sopa De Conchas!
Can I Use A Different Type of Pasta?
Absolutely! While conchiglie works perfectly for Sopa De Conchas, you can substitute it with other small pasta shapes like ditalini or elbow macaroni. Just be sure to adjust the cooking time according to the pasta you choose to ensure it remains al dente!
Can I Make This Sopa De Conchas Vegetarian?
Yes, you can easily make this dish vegetarian! Simply replace the chicken broth with vegetable broth. Additionally, you might consider adding a few extra vegetables, such as bell peppers or zucchini, to enhance the flavor and texture.
How to Store Leftovers
Store any leftover soup in an airtight container in the fridge for up to 3 days. The pasta may absorb some of the broth as it sits, but you can easily add a splash of water or broth when reheating to restore consistency.
Can I Spice It Up?
If you love a bit of heat, feel free to add some diced jalapeños or a pinch of cayenne pepper to the recipe. You can also top your bowl with hot sauce or serve it with sliced fresh chiles for an extra kick!
