Sopa de conchas con pollo is one of my top three Mexican comfort foods! When I say sopa, I am referring to a Mexican-style pasta. It could be prepared with almost any pasta, as long as it’s not too large. Although, I have to say that these shells can become pretty large if they sit in that warm broth long enough. What thoughts come to mind when I hear the word sopa? Abuelita, mom, home, happy, comfort and love! It’s such a simple dish, with simple ingredients, but it automatically transports you to different place in time when life seemed so simple. You would get home from school, sopa! You would visit abuela, sopa! If you were not feeling good, sopa!
Please keep this wonderful tradition of sopa in your family. Share the recipe, teach your kids how to prepare it. They will thank you for doing this. I promise.
Sopa de Conchas con Pollo-Chicken and Shells
Loved sopa de conchas as a kid, love it even more today. Just add some extra broth, previously cooked chicken and you have a complete meal!
- 3 tablespoons of olive oil
- 2 cups medium shells conchas
- 2/3 cup onion diced
- 1 jalapeño minced
- Salt and pepper to taste
- 4 roma tomatoes roughly chopped
- 6 cups chicken broth
- 2 bouillon cubes caldo de tomate knorr
- Pinch of Mexican oregano
- 4 pieces previously cooked chicken thighs, drumsticks...
- Salsa macha
- Add 3 tablespoons of oil to a large pot and heat to medium. Add the pasta and toast, stirring as needed, for 5-7 minutes. Remove toasted pasta from pot and transfer to a bowl. Set aside.
- To that same pot, add the onions and jalapeño. Season lightly with salt and pepper and saute for 3-4 minutes.
To the blender, add the tomatoes, 2 cups of chicken broth, bouillon cubes, oregano, salt and pepper. Blend on high until very smooth and pour into pot with onions and jalapeño.
Add the cooked chicken pieces and the 4 remaining chicken broth to the pot. Bring to a boil and taste for salt and pepper. Simmer for 3-4 minutes. Add the toasted pasta back in. Stir well to combine. Reduce to a simmer, cover and cook for 10-13 minutes or just until pasta is cooked. Remove from heat and serve.
If you like your sopa with plenty of broth, make sure you serve as soon as the pasta is cooked through. The longer it sits in the pot with the broth, the more it will absorb the broth. You can use water instead of chicken broth for the sopa. I do this, but make sure you add enough chicken bouillon, chicken base or soup starter to flavor with.
The picture above was from a previous sopa recipe. Yes, sometimes I like to saute chile serrano and onions with the pasta at the same time. Either way, it’s tasty!
The picture above is the same recipe, minus the chicken. It had an extra cup of pasta shells and 1 added 1 cup of chile ancho sauce to the chicken broth. Pure comfort foods! If you add more pasta, the cooking times may vary.
You can find this sopa de conchas recipe right here on my blog. Just click Sopa de Conchas here!