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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!
Course Chicken, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings 4 Servings

Ingredients

  • 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...
  • Cilantro

Garnishes

  • Avocado
  • Lime
  • Cilantro
  • Salsa macha

Instructions

Directions

  • 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.

Notes

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.