The BEST SOPA DE CONCHAS CON POLLO | MEXICAN SHELL AND CHICKEN SOUP

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

shell pasta

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat pasta adds fiber, while elbow macaroni is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Homemade broth is healthier and can be made from scraps.

Add 12 cups of water to a large pot and set it on high heat.

Add three quarters of an onion, garlic, fresh oregano, 2 bay leaves, salt, and black pepper to the water.

Bring the water to a boil.

Once boiling, add the chicken breast and wait for it to boil again.

Remove the white foam from the top of the broth.

Reduce the heat to medium, cover, and cook for about 20 minutes.

Turn off the heat and remove the chicken from the pot.

Strain the broth.

In a blender, combine a couple of cups of the broth, roma tomatoes, the remaining piece of onion, 2 garlic cloves, 2 chipotles, chicken bouillon, tomato bouillon, black pepper, and cumin; blend until smooth.

Shred the cooked chicken.

In a pot on medium-high heat, add 4 tablespoons of oil and wait for it to heat up.

Add the shell pasta and lightly fry for about 5 minutes until golden.

Add carrots and celery (and optionally potatoes) and continue cooking until the shells are golden.

Add the shredded chicken and mix.

Pour in the blended tomato broth and the remaining broth; mix well.

Reduce the heat to medium and add a small bunch of cilantro; cover and let cook for about 15 minutes.

Serve with lime juice, Valentina sauce, queso fresco, and avocado.

Cooking Techniques

Equipment Needed

Spice Level: