Mexican Chili Guajillo Mushroom Soup

guajillo chiles

🥗Healthier: ancho chiles

💰Cheaper: dried red peppers

Ancho chiles provide a similar flavor profile with less heat.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with a dairy-free option.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Cauliflower can reduce calories while adding texture.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

Rinse the mushrooms quickly and let them dry on a tea towel.

Slice the mushrooms and cook them in batches in a hot frying pan with oil until browned.

Set the mushrooms aside in a bowl.

Chop the onion and add it to a pot with oil over medium heat, cooking until soft and translucent.

Add the chopped garlic and cook for under a minute.

Prepare the guajillo chiles by slicing them open and removing the seeds.

Cook the chiles in the pot for about 4 minutes until they turn deep red.

Add salt, then add 1/2 cup of water and cover the pot, cooking for about 10 minutes until the chiles are soft.

Blend the mixture until smooth.

Add oil to a hot pot and strain the puree, cooking for 3 minutes.

Blend the tomatoes and add them to the pot with salt, cooking for 10 minutes.

Add the mushrooms back into the pot.

If using fresh epazote, add it now; if dried, add it at the end.

Add the broth to the pot and stir, then reduce heat and simmer for another 30 minutes.

If using dried epazote, grind the leaves and add them to the pot, checking seasoning and adding salt as needed.

Serve with lime wedges and avocado slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens