Spicy Mexican Sopa De Conchas
This Spicy Mexican Sopa De Conchas recipe delivers a comforting bowl of shell pasta in a rich, tomato-based broth, infused with vibrant Mexican flavors and a touch of heat. It's a customizable and satisfying meal perfect for any occasion.
Equipment
- Large pot or Dutch oven
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Ladle
- Bowls
Ingredients
- 2 tablespoons vegetable oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1-2 chipotle peppers in adobo sauce, minced adjust to spice preference
- 1 tablespoon adobo sauce from the can of chipotle peppers
- 1 teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- Salt to taste
- Pepper to taste
- Avocado, diced optional
- Queso fresco, crumbled optional
- Cilantro, chopped optional
- Lime wedges optional
- Sour cream or Mexican crema optional
- Tortilla strips optional
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the shell pasta and cook, stirring frequently, until the pasta is lightly golden brown. Be careful not to burn it.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the tomato sauce, chicken broth, minced chipotle peppers, adobo sauce, cumin, and oregano.
- Season with salt and pepper to taste. Remember, you can always add more spice later, so start with less chipotle and adjust as needed.
- 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.
- Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or chipotle peppers to your liking.
- If the soup is too thick, add a little more chicken broth to reach your desired consistency.
- Ladle the Spicy Mexican Sopa De Conchas into bowls.
- Top with your favorite toppings, such as diced avocado, crumbled queso fresco, chopped cilantro, lime wedges, sour cream, and tortilla strips.
Notes
Control the spice level by adjusting the amount of chipotle peppers. For a milder soup, use just one pepper or omit them altogether. You can also add shredded cooked chicken, ground beef, or black beans for extra protein. This soup can be stored in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat or in the microwave, adding chicken broth if needed to thin it out. For a richer soup, stir in heavy cream or half-and-half at the end.