Mexican Mushroom Soup with Chipotle Tomato Broth
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.
6 people
Calories: 101kcal
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: 1serving | Calories: 101kcal | Carbohydrates: 13g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1.415mg | Potassium: 844mg | Fiber: 2g | Sugar: 6g | Vitamin A: 847IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg