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!
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Amount Per Serving 6
Calories 470 Calories from Fat 0
% Daily Value*
Total Fat 34g 43%
Saturated Fat 4.5g 23%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg 2%
Sodium 1690mg 74%
Total Carbohydrates 37g 14%
Dietary Fiber 8g 27%
Total Sugars 6g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.58mg 0.58%
Calcium 123mg 10%
Iron 2mg 10%
Potassium 840mg 20%
* Percent Daily Values are based on a 2000 calorie diet.
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