Sopa de Conchas with Cheese and Jalapeño Flautas
Sopa de conchas is a classic Mexican comfort soup made with small shell pasta simmered in a light tomato broth. Simple, nourishing, and deeply familiar to many households, this soup is often served as a starter or light main dish. When paired with crispy cheese and jalapeño flautas, it becomes a complete meal that balances warmth, crunch, and bold flavor.
This combination is perfect for weeknight dinners, family meals, or when you want something cozy yet exciting. The mild, savory soup complements the golden, cheesy flautas, while jalapeños add just the right amount of heat.
Sopa de Conchas (Mexican Shell Soup)
Ingredients
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2 tablespoons vegetable oil
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½ cup small shell pasta (conchas)
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2 ripe tomatoes, roughly chopped
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¼ white onion
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1 clove garlic
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4 cups chicken or vegetable broth
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Salt, to taste
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Optional toppings: fresh cilantro, queso fresco, avocado slices
Instructions
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Toast the Pasta
Heat the oil in a medium pot over medium heat. Add the shell pasta and stir constantly until it turns a light golden color. This step adds depth of flavor and keeps the pasta from becoming mushy later. Remove from heat and set aside. -
Prepare the Tomato Base
In a blender, combine the tomatoes, onion, garlic, and one cup of the broth. Blend until completely smooth. -
Cook the Soup
Return the pot to medium heat and pour in the blended tomato mixture. Cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens and deepens in color. -
Simmer
Add the toasted pasta and remaining broth. Season with salt to taste. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes, or until the pasta is tender. -
Serve
Ladle the soup into bowls and garnish with cilantro, queso fresco, or avocado if desired. Keep warm while preparing the flautas.
Cheese and Jalapeño Flautas
Crispy on the outside and melty on the inside, these flautas are filled with cheese and sliced jalapeños, then rolled tightly and fried until golden.
Ingredients
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8–10 corn tortillas
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1 ½ cups shredded melting cheese (Oaxaca, mozzarella, or Monterey Jack)
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1–2 jalapeños, thinly sliced (seeds removed for less heat)
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Toothpicks
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Vegetable oil, for frying
For serving (optional):
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Sour cream or Mexican crema
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Guacamole
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Salsa roja or salsa verde
Instructions
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Soften the Tortillas
Warm the tortillas briefly in a skillet or microwave until pliable. This prevents cracking when rolling. -
Fill the Flautas
Place a small amount of cheese and a few jalapeño slices down the center of each tortilla. Roll tightly into a thin cylinder and secure with a toothpick. -
Fry
Heat about 2–3 cm (1 inch) of oil in a skillet over medium heat. Once hot, carefully add the flautas seam-side down. Fry, turning occasionally, until golden brown and crisp on all sides. -
Drain
Remove flautas from the oil and place on paper towels to drain excess oil. Remove toothpicks before serving.
Serving the Dish
Serve the hot sopa de conchas alongside the crispy flautas for a balanced and comforting meal. The mild tomato broth pairs perfectly with the rich cheese and spicy jalapeño filling. Add a spoonful of crema or guacamole on top of the flautas for extra flavor and contrast.
This meal works well served family-style, allowing everyone to customize their soup and flautas with toppings and sauces.
Tips and Variations
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Add diced carrots or zucchini to the soup for extra nutrition
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Use chipotle peppers instead of jalapeños for smoky heat
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Bake the flautas instead of frying for a lighter option
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Add shredded chicken to the soup for more protein
Final Thoughts
Sopa de conchas with cheese and jalapeño flautas is a beautiful example of Mexican home cooking—simple ingredients, comforting flavors, and satisfying textures. Whether you’re cooking for family or sharing this recipe on your website, this dish offers warmth, tradition, and irresistible crunch in every bite.