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Ingredients
12 oz package macaroni shells
2 tbsp olive oil
1/2 yellow onion, finely chopped
kosher salt and black pepper to taste
1– 8 oz can tomato sauce
1/2 red bell pepper, deseeded and sliced into strips
1 tsp ground cumin
1 tsp garlic powder
FOR GARNISH
2 avocados, peeled and sliced
1 fresh bunch of cilantro, roughly chopped
1/2 yellow onion, finely chopped
Instructions
Heat a large dutch oven over medium-high heat. Add the olive oil and shells. Brown the shells, occasionally stirring with a wooden spoon to not burn. Add the chopped onion to the pot and brown the shells a bit more. Once the shells are golden brown, carefully pour in the can of tomato sauce. Then add 4 to 6 cups of water.
Add the cumin, garlic powder, bell pepper, salt, and pepper. Slightly cover the pot with a lid and bring the soup to a gentle bowl. Once the shells are al dente, adjust seasoning if needed. Serve in bowls and top with cilantro, fresh onion, and avocado.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Mexican