Quick & Easy Sopa de Coditos
Sopa de coditos is a comforting Mexican soup with elbow macaroni and healthy vegetables covered in a spicy tomato broth. This recipe is quick, budget-friendly, packed with health benefits, and great for all ages.
Equipment
- Stock pot
- Spatula
- Chef’s knife
- Cutting board
Ingredients
Sauce
- 3 Roma tomatoes
- 1 small white onion, quartered
- 2 cloves garlic, peeled
- 1-2 chipotles in adobo, seeded
Soup
- 1 tablespoon olive oil
- 7 ounces elbow macaroni
- 1 medium carrot, diced
- 2 small stalks celery, diced
- 6 cups vegetable broth
- 2-3 sprigs cilantro
- ½ medium zucchini, diced
- Salt & pepper to taste
Garnishes
- Lime wedges
- Avocado cubes
- Hot sauce
- Corn tortillas
- Vegan queso fresco
Instructions
- Add tomatoes, onions, garlic, chipotles in adobo, and 1 cup of broth to a blender. Mix on high until smooth, then set aside.
- Heat olive oil in a stockpot over medium. Add the macaroni in and toast, stirring constantly, until fragrant and golden brown.
- Add the carrots and celery, cooking for another 3-4 minutes. Transfer the tomato mixture to the pot and season for another 5 minutes, then pour in the rest of the broth and cilantro sprigs.
- Bring everything to a boil, then turn the heat down and simmer the soup for 8-10 minutes. Add the zucchini and simmer for another 5 minutes until the pasta and vegetables are tender.
- Taste and season it with salt and pepper to your preference, then serve immediately with a squeeze of lime, cilantro, hot sauce, corn tortillas, etc. Happy eating!
Notes
Use ripe tomatoes: For the sauce, select the ripest Roma tomatoes possible to ensure a richer and deeper tomato flavor in the final broth.
Balance the heat: If you're using chipotles in adobo, adjust the quantity according to your spice tolerance. Start with less and add more as needed to maintain a balanced flavor without overwhelming heat.
Simmer gently: Once all ingredients are in the pot, simmer the soup gently to allow flavors to meld together without reducing the liquid too much.
Fresh is best: Using fresh cilantro and zucchini adds a burst of freshness to the dish. Add these closer to the end of cooking to preserve their vibrant color and flavor.
Toasting the macaroni adds a delicious nutty flavor to the soup. Be careful not to burn them, as this can impart a bitter taste.
Adding the zucchini later in the cooking process preserves its texture and color, preventing it from becoming too mushy.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 50.4g | Protein: 7.8g | Fat: 4.5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1483.9mg | Potassium: 409.6mg | Fiber: 4.2g | Sugar: 8.3g | Vitamin A: 4036.8IU | Vitamin C: 18.8mg | Calcium: 40.4mg | Iron: 1.2mg
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