Sopa De Coditos Recipes

SOPA DE CONCHAS | MEXICAN PASTA SHELL SOUP

Sopa de Conchas | Mexican Pasta Shell Soup image

This ultra comforting and easy-to-make Mexican soup features a rich, tangy tomato broth with tender pasta shells. It's made with just a handful of simple budget-friendly ingredients and is on the table in just under 30 minutes, making it perfect for busy weeknight dinners!

Provided by Joe Duff

Categories Dinner

Time 25m

Number Of Ingredients 6

Ingredients

2 Cups of medium-sized pasta shells
2 ½ Tablespoons of Knorr Granulated Chicken Bouillon
1/2 Cup Tomato Sauce (I used Del Fuerte)
5 Cups water
3 Tablespoons olive oil
Chives, to serve

Steps:

Heat a large pot to medium-high and pour in the olive oil.
Pour the 2 cups of shells into the pot and continuously stir to prevent burning until they turn a golden brown color.
Once you achieve a golden brown color, add in the water, granulated Knorr bouillon, and tomato sauce. Stir until combined.
Cover the pot and soft boil between 10-12 minutes (medium high heat).
Turn off the heat and move the pot away from the heat source.
Serve with chives on top and enjoy.

Nutrition Facts : ServingSize 1 serving, Calories 326 calories, Fat 1, Carbohydrate 67, Fiber 4, Protein 12

SOPA DE FIDEOS

Sopa de Fideos image

I've been to many Mexican restaurants and they seem to always give you a small cup of Sopa de Fideos (noodle soup) before the meal. This can easily be made at home with just a few ingredients. This is my version of this tasty Mexican noodle soup.

Provided by amandascookin

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 (14.5 ounce) can diced tomatoes
1 small onion, chopped
1 large clove garlic, coarsely chopped
2 tablespoons olive oil
1 (7 ounce) package fideo pasta, uncooked
3 (14.5 ounce) cans chicken broth
freshly ground black pepper to taste
coarse salt to taste
1 tablespoon chopped fresh cilantro

Steps:

Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 44 g, Cholesterol 6.8 mg, Fat 8.2 g, Fiber 2.8 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 1507 mg, Sugar 6.7 g

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