About this recipe
A Mexican mushroom soup with chipotle tomato broth is a simple soup but filled with Mexican flavors and textures. The mix of earthy mushrooms and smoky chipotle creates a rich, complex taste. It’s not just tasty but also full of good stuff.
Even though it is not a creamy mushroom soup, it is still so comforting and delicious, and you can easily tweak it to fit different diets. Mexican food is known for its bold flavors and vibrant ingredients, and this soup gives you a real taste of that. I finish my soup with fried corn tortilla strips and avocado to make it more Mexican-ish.
Ingredients
- Mushrooms: Use buttons, shiitake, portobello, cremini, etc. I always use what I have around.
- Tomato, onion and garlic
- Chipotle peppers in adobo sauce.
- Epazote or cilantro
How to make Chipotle Mushroom Soup
- Sautée your aromatics
- Add the mushrooms
- Blend ingredients to make the broth and add to the soup pot. Season and let it simmer.
- Serve and finish with tortilla chips and diced avocado.
How to make fried corn tortilla strips
- Cut the Tortillas
- Heat the Oil
- Fry the Strips
- Cook Until Golden
- Drain and Season
- Cool and Serve
Tips for the best soup
Use Fresh Ingredients: Always use fresh vegetables and herbs for the best flavor. Use water or homemade vegetable broth as the base; it significantly changes the flavor. I always find store-bought broth to be a bit on the sweeter side.
If your tomatoes are not as ripe and flavorful as summertime tomatoes, consider adding one tablespoon of tomato paste to the broth. This will make it pop.
Layer Flavors: Start by sautéing onions and garlic in oil to build a flavorful base. If they stick to the pan, use a splash of water or broth to deglaze the pan after sautéing vegetables. This helps incorporate any browned bits stuck to the bottom of the pot.
Season as you go: Always, season at each stage of cooking to build depth of flavor. But do not add salt to the mushrooms until you hear a squeaking sound when you move them around.
Mexican Mushroom Soup with Chipotle Tomato Broth
Equipment
- 1 Soup pot
Ingredients
- 2 tablespoons olive oil
- 1/2 small yellow onion, diced
- 3 garlic cloves, minced
- 2 pounds cremini mushrooms or a mix of mushrooms oyster mushrooms, shiitake, etc., thinly sliced
- 4 cups water or vegetable broth or more depending on the
- 3 tomatoes
- 1 to 2 tablespoons canned chipotle peppers in adobo sauce
- 1 sprig of fresh epazote or 2 teaspoons dried epazote
- 2 teaspoons Kosher Salt
For Serving
- Fried corn tortilla strips
- Diced avocado
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, cook until golden brown around the edges.
- Add the sliced mushrooms to the pot and sauté until they change color, and you hear a squeaking sound.
- While cooking the mushrooms, blend water or vegetable broth with the tomatoes, salt and chipotle peppers. Strain if desired.
- Pour the blended broth into the pot with the mushrooms. If necessary, add more water or broth to adjust the consistency.
- When the soup starts to simmer add the epazote.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Continue to simmer on low heat until the broth deepens in color.
- Ladle the soup into bowls. Garnish with tortilla strips and diced avocado.
Notes
How to make fried tortilla strips
- Cut the Tortillas: Stack 4-5 corn tortillas and cut them into thin strips, about 1/4 inch wide.
- Heat the Oil: Pour vegetable oil into a large skillet to about 1/2 inch deep. Heat over medium-high heat until hot but not smoking (around 350°F or 175°C).
- Fry the Strips: Carefully add a handful of tortilla strips to the hot oil. Fry in batches, making sure not to overcrowd the skillet.
- Cook Until Golden: Fry the strips, stirring occasionally, until they are golden brown and crispy, about 2-3 minutes.
- Drain and Season: Use a slotted spoon to transfer the fried strips to a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt.
- Cool and Serve: Let the strips cool slightly before serving or storing.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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