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A comforting bowl of Mexican Sopa De Conchas, a traditional pasta soup, is featured in this image.

Best Mexican Sopa De Conchas

This comforting Mexican noodle soup features shell-shaped pasta simmered in a flavorful tomato-based broth. It's a versatile and budget-friendly dish, perfect for a light meal or starter. Customize with your favorite vegetables or proteins for a truly satisfying experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup conchas pasta shell pasta
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 6 cups chicken broth
  • 1 chipotle pepper in adobo sauce, minced optional
  • 1/2 teaspoon ground cumin optional
  • 1 bay leaf optional
  • 1 cup shredded chicken optional
  • 1 cup frozen peas optional
  • Salt to taste
  • Pepper to taste
  • Fresh cilantro, chopped for garnish
  • Lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Measuring spoons and cups
  • Knife
  • Cutting board
  • Ladle
  • Serving bowls

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  2. Add the conchas pasta and cook, stirring frequently, until the pasta is lightly golden brown, about 5-7 minutes. Remove from pot and set aside.
  3. Add another tablespoon of olive oil to the pot.
  4. Add the chopped onion and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for another minute, until fragrant.
  6. Add the chopped carrot and celery and cook for 3-5 minutes, until slightly softened.
  7. Pour in the tomato sauce and chicken broth.
  8. Add the toasted pasta back to the pot.
  9. If using, add the chipotle pepper, cumin, and bay leaf.
  10. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pasta is tender.
  11. Season with salt and pepper to taste. Remember to remove the bay leaf before serving!
  12. If using shredded chicken, add it to the soup during the last 5 minutes of cooking.
  13. If using peas, add them during the last 2-3 minutes of cooking.
  14. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime. Serve immediately.

Notes

Don't overcook the pasta. Adjust the broth to your liking. Add a touch of spice with chili powder or hot sauce. Sopa De Conchas tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. For a vegetarian version, use vegetable broth instead of chicken broth and omit the chicken. Toasting the pasta in the oven at 350°F (175°C) for 8-10 minutes, stirring halfway through, offers a more even and hands-off approach.