- 6 c. water
- 4 ea. large corn tortillas, cut into 1/2 in. by 1-1/2 in. strips
- 3 c. mushrooms, sliced
- 2 ea. potatoes, cooked and cubed
- 2 ea. garlic cloves, finely chopped
- 1 ea. Avocado From Mexico, diced
- 1 ea. small can chipotle chiles
- 1 ea. small onion, sliced
- 1 ea. green bell pepper, diced
- 1 ea. corn on the cob, kernels removed from cob
- 1/2 c. queso fresco
- 1/2 c. corn oil
- 3 T. olive oil
- 3 T. powdered chicken bouillon
- 1 T. tomato paste
- 1 ea. bouquet of pumpkin flowers
- Herbs (cilantro, oregano, thyme) to taste
- In a medium-sized frying pan, heat corn oil at medium to high heat. Cook tortilla strips until golden brown, approximately 5 minutes.
- In a saucepan over medium heat, heat olive oil and sauté the onion, bell pepper, corn kernels and garlic, cook for 5 minutes and add 6 cups water to form the broth. Add the bouillon powder, tomato paste and herbs to taste. Leave the stock and let it boil for approximately 5 minutes.
- Add mushrooms and chipotle peppers to taste, cook for 3 minutes, and then add already boiled potatoes and pumpkin flowers and turn off the heat.
- To serve the peasant soup, evenly distribute queso fresco, diced avocado and the crispy tortilla strips between the 6 bowls.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!