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Sopa de Conchas
Plato principal

Sopa de Conchas

40 minPara 6Nutri-Score B€
de @tastybitesbyb8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • conchas pasta shells (one package)Cereales200 g
  • tomatoes (quartered)Frutas y verduras4 piezas
  • onion (divided, half for the sauce and half diced for the soup)Frutas y verduras0,5 piezas
  • garlic cloves (peeled)Frutas y verduras3 piezas
  • jalapeño (stemmed, seeded)Frutas y verduras0,5 piezas
  • russet potatoes (peeled and diced)Frutas y verduras2 piezas
  • tomato bouillon (1 tablespoon)Despensa15 ml
  • chicken bouillon (1 tablespoon)Despensa15 ml
  • garlic powderEspecias2 g
  • onion powderEspecias2 g
  • black pepper (ground)Especias1 g
  • chicken broth (two 14.5 oz cans, reduced sodium)Despensa820 ml
  • waterBebidas300 ml
  • oil (for frying)Despensa30 ml
  • cilantro (chopped, for topping)Frutas y verduras10 g
  • queso fresco (crumbled, for topping)Lácteos100 g
  • crema mexicana (for topping)Lácteos120 ml

por ración

Nutrición

207kcal

Carbohidratos
29 g
Proteínas
8 g
Grasas
7 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora de vaso
  • Olla
  • Placa de cocina

paso a paso

Preparación

  1. Blend the tomato sauce

    • Add the tomatoes, onion, garlic cloves, jalapeño, water and seasonings to the blender.
    • Blend until completely smooth.
    Paso 1

  2. Toast the conchas

    • Heat the oil in a pot and sauté the diced onion.
    • Add the conchas and sauté until the shells start to brown.
    Paso 2

  3. Add the sauce and broth

    • Pour in the blended tomato sauce and bring to a simmer.
    • Add the chicken broth and stir.
    Paso 3

  4. Cook the potatoes

    • Add the diced russet potatoes.
    • Bring to a simmer, cover and cook until the potatoes are fork tender.
    Paso 4

  5. Serve

    • Ladle the sopita into bowls.
    • Top with crema mexicana, cilantro and queso fresco.
    Paso 5
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