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Sopa de Conchas
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Sopa de Conchas

40 minServes 6Nutri-Score B€
from @tastybitesbyb8 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • conchas pasta shells (one package)Grains200 g
  • tomatoes (quartered)Produce4 pieces
  • onion (divided, half for the sauce and half diced for the soup)Produce0.5 pieces
  • garlic cloves (peeled)Produce3 pieces
  • jalapeño (stemmed, seeded)Produce0.5 pieces
  • russet potatoes (peeled and diced)Produce2 pieces
  • tomato bouillon (1 tablespoon)Pantry15 ml
  • chicken bouillon (1 tablespoon)Pantry15 ml
  • garlic powderSpices2 g
  • onion powderSpices2 g
  • black pepper (ground)Spices1 g
  • chicken broth (two 14.5 oz cans, reduced sodium)Pantry820 ml
  • waterBeverages300 ml
  • oil (for frying)Pantry30 ml
  • cilantro (chopped, for topping)Produce10 g
  • queso fresco (crumbled, for topping)Dairy100 g
  • crema mexicana (for topping)Dairy120 ml

per serving

Nutrition

207kcal

Carbs
29 g
Proteins
8 g
Fat
7 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Stockpot
  • Stovetop

step by step

Method

  1. Blend the tomato sauce

    • Add the tomatoes, onion, garlic cloves, jalapeño, water and seasonings to the blender.
    • Blend until completely smooth.
    Step 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.
    Step 2

  3. Add the sauce and broth

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

  4. Cook the potatoes

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

  5. Serve

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