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To a blender, add tomatoes, onion, garlic clove and 1 cup of water. Blend until smooth. Set aside until ready to use.
Heat oil in a large stock pot.
Add package of conchas pasta. Stir frequently until golden brown. About 5 minutes. Do not let this burn, or you will have to start all over again.
Add 4 cups of water, tomato mixture, and chicken bouillon. Stir to combine.
Cover and bring to a low simmer. Cook for 20 minutes, or until pasta is soft and the conchas have puffed up.
Serve and enjoy.