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Mushroom tortilla soup
4.8 from 90 votes

Mushroom tortilla soup

Mushroom tortilla soup combines a variety of sautéed mushrooms with a rich blend of spices, tomatoes, and vegetable broth, finished with fresh lime juice. The soup features a savory and mildly spicy flavor profile with a balanced umami depth from the mushrooms and warmth from cumin, paprika, and cayenne. Toppings like tortilla chips, avocado, queso fresco, chopped cilantro, and green onions add contrasting textures and freshness, making it a comforting, hearty soup suitable for cooler days or as a satisfying starter or main dish.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8
Course: Soup
Cuisine: South American, Fusion, Mexican, Tex-Mex

Ingredients

  • ~3 lbs 1.4kg of assorted mushrooms, washed and cleaned
  • 2 tablespoons of oil
  • 1 white onion diced (~200grams or 7 ounces, medium or yellow onion
  • 1 green onion finely chopped - save a small amount to add at the end, bunch
  • 1 cilantro finely chopped - save a small amount to add at the end, bunch
  • 2 jalapeños seeds and veins removed, diced
  • 4 garlic crushed, cloves
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon oregano dried
  • ½ teaspoon cayenne pepper adjust to taste
  • 5 Roma tomato about 1 lb or 450 grams, diced
  • 4 cups vegetable broth
  • 2 cups tomato juice
  • ¼ cup lime juice freshly squeezed
  • salt to taste
  • black pepper to taste
To garnish and serve:
  • tortilla chips homemade or store-bought
  • avocado diced or sliced
  • queso fresco crumbled
  • cilantro chopped
  • green onion chopped
  • lime slices
  • jalapeño if desired, slices or extra hot sauce

Instructions

    Cup of Yum
  1. To prepare the mushrooms, you will need about in 1 cup of diced mushrooms (for the soup base) and the rest should be sliced or chopped into bite size pieces. If there are any very small mushrooms you can leave them whole (if you prefer).
  2. Heat the oil in large soup pot and add the diced mushrooms, let them cook until they release any liquid and then continue cooking until the liquid reduces leaving just the oil which should start to brown the mushrooms.
  3. Add the diced onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, cumin, salt and pepper. Mix well and cook on low heat for about 10 minutes or until all the ingredients are soft.
  4. Add the diced tomatoes and cook for another 10 minutes.
  5. Add the vegetable stock and tomato juice. Bring to a boil, add the mushrooms and cook over low heat for about 10 to 15 minutes. The mushrooms will reduce in size by the time the soup is done.
  6. Stir in the lime juice and remove from the heat. Add some of the chopped cilantro and green onions.
  7. Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.