This Cheesy Green Chiles and Shells Soup has its origins in a traditional Mexican shells (conchitas) soup. It’s like your favorite sopita, leveled up!
Ingredients
Green Chiles. For non spicy, I’ve used mild green chiles. Use medium green chiles for something more spicy or Hatch green chiles. You can also add a can of diced jalapeno. It’s all up to you and your family favorites. I like to mix it up and sometimes, I add three cans of diced green chiles because I like the flavor so well.
Shells Pasta. Typically, you would use the smaller shells, but I can find the medium shells easier. Either would be fine. Maybe not the Jumbo Shells, though! Use those for this Mexican Stuffed Shells.
Cheese. Use whatever cheese you have handy. I like to use some soft white cheese for melting ability and some cheddar for added flavor and color. Mix and match whatever you have, even if you only have American processed cheese. Throw it in too!
Heavy Cream. I always like to add a little cream for a creamier soup. You can use Half and Half, or Milk or even canned evaporated milk.
Variations and Add-Ins
If you wanted to make this straight from pantry items, you can easily substitute dehydrated onion, evaporated milk and boxed processed cheese. Don’t shy away from making substitutions like that. It will still be tasty and warm.
If you want to add some additional protein, chopped cooked chicken works really well, or even some leftover rotisserie. Leftover ground beef will work as well. Drain a can of black beans and add it, if you prefer. Again, it’s soup and all soup can easily be varied based on what you have available.
Storage
This recipe makes two quarts so there will be leftovers, especially if you add more ingredients. You can store it in a covered container in the refrigerator for 3-5 days.
When you have pasta in your soup, it will continue absorbing the water while in the refrigerator. It’s up to you whether you want to add more water when you heat it up later.
Behind The Scenes
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Recipe
Green Chiles and Shells Soup
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Equipment
- Large Skillet with Lid
Ingredients
- 2 tablespoons Olive Oil
- 8 ounces Medium Shells Pasta, (half box), uncooked
- ½ Onion, large, chopped
- 8 ounces Diced Green Chiles, (2 4-oz cans, mild or spicy, see notes)
- 14.5 ounces Petite Diced Tomatoes
- 7 ounces Herdez Salsa Verde
- 2 tablespoons Chicken Bouillon Powder, Knorr brand used
- 1 teaspoon Cumin
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 3 cups Water
- ½ cup Heavy Cream, also called Heavy Whipping Cream
- 6 ounces Cheddar Cheese, shredded
- 6 ounces Monterey Jack Cheese, shredded
Instructions
- Saute uncooked shell pasta and chopped onions in large skillet over medium high heat until onions are softened and pasta has slightly changed color, about 3-5 minutes.
- Add diced green chiles, petite diced tomatoes, salsa verde, chicken bouillon, cumin, pepper, garlic powder and water to skillet. Make sure there's enough liquid to cover the pasta. Stir well and continue heating until it starts to boil, about 4-6 minutes.
- Reduce heat to simmer and cover with lid. Simmer on low boil until pasta is softened, about 12-15 minutes.
- Remove lid and stir in heavy cream. Stir in handfuls of shredded cheese, stirring the entire time, allowing the cheese to melt. It's not necessary to use the entire amount of shredded cheese. You can save some back for serving as garnish, if you prefer.
- Once fully heated, about 3-5 minutes, remove from heat and cool about 5 minutes before serving.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Christian Guzman says
I look forward on hearing your thoughts on this green chiles soup!