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Conchitas Con Carne (Mexican Beef & Shells Soup)

  • Author: Michelle
  • Yield: 4 servings 1x


Units Scale

For the tomato broth

  • 3 cloves garlic
  • 1/4 yellow onion, chopped
  • 1 lb Roma tomatoes, chopped (see notes for AIP)
  • 1 cup water
  • 4 cups chicken broth

For the soup

  • 2 tbsp avocado oil
  • 2 cups gluten free shell pasta (sub elbow pasta)
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 3/4 yellow onion, diced
  • 1 lb ground beef
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 zucchini, thinly sliced into half-moons
  • Juice of one lime
  • Avocado, sliced
  • 2 tbsp cilantro, chopped


  1. To make the broth, combine the ingredients in a high-speed blender. Blend until fully combined. Strain through a fine-mesh strainer and set aside.
  2. Using a dutch oven, heat the avocado oil over medium heat. Add the shell pasta and cook for 4-5 minutes, stirring often until crispy. Set aside.
  3. Add the celery, carrots, and onion to the pot and cook until lightly tender.
  4. Add the ground beef to the pot and season with salt, pepper, cumin and oregano. Crumble the ground beef until browned and discard some of the excess fat.
  5. Pour the broth into the pot along with the pasta and zucchini. Stir to combine and bring to a boil. Reduce to a low simmer and cover the pot, tilting the lid, for 10 minutes or until the pasta is cooked.
  6. Serve topped with lime juice, avocado and cilantro.


To make this recipe AIP, use cassava elbows instead of GF shells (and skip crisping the pasta), 1 cup of nomato sauce instead of tomatoes, and omit the black pepper and cumin.

All nutrition facts are estimated and will vary.


  • Serving Size: 1
  • Calories: 458
  • Fat: 17.7g
  • Carbohydrates: 46.5g
  • Fiber: 8.1g
  • Protein: 32.1g