Mexican Mushroom Soup with Chipotle

Mexican mushroom soup has a smoky tomato chipotle broth that gives you that warm, spicy hug. The mushrooms bring this deep, earthy goodness that pairs perfectly with the broth. The crispy tortilla strips add a fun crunch to every spoonful and to balance out the heat, there's creamy diced avocado that brings an excellent buttery contrast.
The whole soup is a blend of smokiness, heat, and earthiness. It's a comforting and satisfying dish that celebrates Mexican cuisine.
A white ceramic bowl filled with a vibrant red Mexican soup garnished with sliced avocado, chopped cilantro, and crispy tortilla strips rests on a pink cloth napkin. To the left of the bowl, a tarnished spoon casts a shadow on the napkin. The setting is illuminated by natural light.

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.

A person's hand is seen slicing brown mushrooms on a dark green cutting board using a knife. The mushrooms are in various stages of being cut, with some already sliced and others whole or halved. The focus is on the cutting process and the texture, perfect for preparing a flavorful Mexican Mushroom Soup.

Ingredients

A close-up view of a pot containing a reddish liquid mixed with chunks of mushrooms. A wooden spoon is partially submerged in the mixture, and additional liquid is being poured in from a container on the upper right side of the image, creating an inviting scene of Mexican Mushroom Soup.

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.
Close-up of a pan filled with thinly sliced, lightly browned strips of tortilla, likely being toasted or fried for a Mexican Mushroom Soup. The tortilla strips appear golden and slightly crispy, with some edges curling naturally from the heat. The background is a dark cooking surface.

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.

A white ceramic bowl filled with a vibrant red Mexican soup garnished with sliced avocado, chopped cilantro, and crispy tortilla strips rests on a pink cloth napkin. To the left of the bowl, a tarnished spoon casts a shadow on the napkin. The setting is illuminated by natural light.

Mexican Mushroom Soup with Chipotle Tomato Broth

Alejandra Graf
Mexican mushroom soup has a smoky tomato chipotle broth that gives you that warm, spicy hug. The mushrooms bring this deep, earthy goodness that pairs perfectly with the broth. The crispy tortilla strips add a fun crunch to every spoonful and to balance out the heat, there's creamy diced avocado that brings an excellent buttery contrast.
The whole soup is a blend of smokiness, heat, and earthiness. It's a comforting and satisfying dish that celebrates Mexican cuisine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 101 kcal

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

Serving: 1servingCalories: 101kcalCarbohydrates: 13gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1.415mgPotassium: 844mgFiber: 2gSugar: 6gVitamin A: 847IUVitamin C: 10mgCalcium: 39mgIron: 1mg
Keyword chipotle peppers, mushrooms

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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