Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Sopa de Coditos (Mexican elbow soup)
author
Maricruz Avalos Flores
6
servings
This Mexican sopa de coditos features elbow pasta, ground beef, and vegetables simmered in a flavorful and hearty tomato-based broth. It is a warm & cozy soup perfect to serve for a family dinner!
prep
10
minutes
minutes
cook
20
minutes
minutes
total
30
minutes
minutes
PRINT
PIN
Ingredients
▢
1 -7
oz
package coditos pasta
(elbow macaroni)
▢
1
pound
ground beef
(or pork, chicken, turkey.)
▢
3 ½
cups
mixed vegetables
(carrots, zucchini, potatoes, peas, etc.)
▢
3
medium
tomatoes
(cut into quarters)
▢
1
small
onion
(halved)
▢
4
Tablespoons
olive oil
(as needed)
▢
2
chipotle in adobo peppers
(optional)
▢
1
small
bunch cilantro
(optional)
▢
2
cloves
garlic
(peeled)
▢
powdered cumin
(to taste)
▢
salt and pepper
(to taste)
Instructions
Place tomatoes, chipotle peppers (optional) onion, cilantro, and garlic cloves in a blender.
Add 1 cup of water and blend until smooth. Strain and set aside.
In a large pot heat the olive oil and fry the elbow pasta mixing continuously until nicely browned.
Remove the pasta from the pot with a slotted spoon and set it aside.
Add ground meat to the pot and season with salt, pepper, and cumin to your liking.
Break the meat with the back of a spoon and cook until slightly browned over medium-high heat (8-10 minutes).
Stir in the vegetables and cook for one minute.
Pour in the tomato sauce, cook for one minute, then add 6 cups of water.
Bring to a boil and then return the elbow pasta to the pot. Season with salt and cover the pot.
Cook everything for about 10 minutes or until pasta and vegetables are nicely tender.
Adjust seasonings to taste and turn off the heat.
Serve immediately with a squeeze of lime.
Notes
Feel free to swap water with beef stock, or vegetable/chicken stock if you want.
If you want to cut down on the calories in this recipe, don't fry the pasta. But take in mind it will slightly change the soup texture.
Make sure you stir continuously when frying the macaroni, so it will get an even golden color.
This is a brothy soup, so you need lots of liquid to make it like that.
If you want to add a smoky flavor without adding the chipotle chilies, roast the tomatoes, onions, and garlic before blending.
Nutrition Information
Serving:
1
serving
|
Calories:
489
kcal
|
Carbohydrates:
44
g
|
Protein:
22
g
|
Fat:
26
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
54
mg
|
Sodium:
495
mg
|
Potassium:
708
mg
|
Fiber:
7
g
|
Sugar:
4
g
|
Vitamin A:
6046
IU
|
Vitamin C:
23
mg
|
Calcium:
61
mg
|
Iron:
3
mg
rate this recipe
Scroll down and leave a comment with stars!