Traditional Mexican Sopa (Sopita Recipe)
Warming and delicious, this Mexican Sopa (soup) recipe is loaded with comforting goodness and basic ingredients. It’s so flavorful and so easy to make!
Servings 8 cups
Calories 241kcal
Ingredients
- 1 tablespoon avocado oil or vegetable oil
- 1 7 ounces package of mexican pasta. Shells, alphabet, or fideo (or vermicelli noodles, broken into 2" pieces)
- ¼ cup white or yellow onion finely chopped
- 6 to 7 cups chicken or vegetable broth (add 7 cups for a brothier soup).
- 8 oz can tomato sauce
- 1 cube chicken, beef or vegetable bullion
- ¼ cup cilantro finely chopped
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- In a 4-qt. saucepan, heat the oil over medium heat. Saute the pasta until slightly browned. Keep stirring constantly to brown all sides. About 5 minutes.
- Add the onions and saute for another 1 to 2 minutes until soft.
- Add the tomato sauce and stir for about a minute or so. Be careful that if the pot it's too hot, the tomato sauce will splatter.
- Add the broth, the bullion, cilantro, pepper & salt.
- Bring to a boil, and reduce heat to medium low; cover with a lid (leaving it slightly open) and simmer until the noodles are tender, about 15 to 20 minutes.
Notes
For different variations you can add finely chopped vegetables such as carrots and zucchini when cooking the pasta. Add a little more broth to compensate the absorption from the veggies.
You may also add shredded chicken for another variation.
Nutrition
Serving: 2cups | Calories: 241kcal | Carbohydrates: 47g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 1897mg | Fiber: 1g | Sugar: 8g