HOW TO MAKE SOPA WITH TOMATO SAUCE RECIPES

MEXICAN PASTA (SOPA?) RECIPE - FOOD.COM

Mexican Pasta (Sopa?) Recipe - Food.com image

I put Sopa in the title because that is what my mom calls it and I'm not sure if there is a better name for this dish. It is a wonderful side dish and I just made it a few moments ago and I had to share. You can use almost any type of pasta.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups of uncooked pasta (I use small pasta shells, you can use almost anything. If you use a long pasta like spaghetti, break)
2 tablespoons olive oil
1/4 cup onion
1 garlic clove, minced
1 teaspoon salt
1 (8 ounce) can tomato sauce
1/4 cup of shredded cheddar cheese
water

Steps:

Heat the olive oil in a 2 qt sauce pan.
Put the uncooked pasta, onions and garlic in 2 qt sauce pan.
Stir regularly until onions become translucent and pasta has brown spots on it where it has fried.
Put tomato sauce and salt in sauce pan.
Put enough water in saucepan to cover pasta completely but not too much.
Stir then cover saucepan and let simmer for 5 minutes.
Uncover saucepan and let water cook down until sauce nearly disappears, stirring ocassionally.
Once the liquid has mostly disappeared, sprinkle with cheese, take off heat and cover with lid so cheese can melt.

Nutrition Facts : Calories 284.2, FatContent 9.9, SaturatedFatContent 2.6, CholesterolContent 7.4, SodiumContent 927.5, CarbohydrateContent 40.3, FiberContent 2.5, SugarContent 3.7, ProteinContent 8.7

SOPA DE TORTILLA (SOPA AZTECA) - MARICRUZ AVALOS KITCHEN BLOG

Sopa de Tortilla (Sopa Azteca) - Maricruz Avalos Kitchen Blog image

A hearty and comforting tortilla soup made with a delicious broth, tortilla chips, and chicken.

Provided by Maricruz

Categories soups

Total Time 65 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 19

Ingredients

6 corn tortillas (cut into trips)
2 large chicken breasts (read notes)
1 of each: carrot, onion, celery stick, and potato. (or any vegetable you prefer)
1 garlic clove (skin on)
salt (to taste)
6 cups chicken stock (read notes)
1 lb tomatoes (cut into chunks)
1 medium onion (cut into quarters)
2 chipotle in adobo sauce
1 garlic clove (peeled)
½ tsp cumin powder
½ Tbsp oregano
½ tsp ground pepper
salt (to taste)
vegetable oil (as needed)
1 cup queso fresco (crumbled)
½ cup Mexican crema (or sour cream)
1 guajillo pepper (seeded and cut into strips)
limes wedges

Steps:

Cook the chicken:
Make the soup
Serve & Garnish

Nutrition Facts : Calories 324 kcal, CarbohydrateContent 21 g, ProteinContent 27 g, FatContent 15 g, SaturatedFatContent 5 g, TransFatContent 1 g, CholesterolContent 73 mg, SodiumContent 506 mg, FiberContent 3 g, SugarContent 4 g, UnsaturatedFatContent 6 g, ServingSize 1 serving

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