Sopa de Hongos (Mexican Mushroom Soup)
Earthy sautéed mushrooms in a garlicky chicken broth with a green chilli kick, served with corn tortillas and a squeeze of lime.
Made with Mexican chicken stock (caldo de pollo) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pot over a medium-high heat. Add the mushrooms in 2 batches and cook for 6 to 8 minutes each, until they have lost their water and turned golden.
8 min - 2
Lower the heat, add the onion and chilli to the mushrooms and cook for 4 minutes. Add the garlic for 30 seconds.
4 min 30 s - 3
Stir in the tomatoes and oregano and cook for 3 minutes until soft.
3 min - 4
Pour in your ready made caldo de pollo (see the base recipe), bring to a simmer and cook for 12 minutes. Season with salt.
12 min - 5
Meanwhile, warm the corn tortillas in a dry pan. Serve the soup in bowls with coriander, lime and the tortillas.
Tips
- Do not crowd the pan. Mushrooms steam when packed tightly, and you want them browned for the flavour.
- Mix in a few wild or oyster mushrooms if you can find them for a deeper, more forest taste.
- A sprig of fresh epazote, added with the stock, gives a traditional anise-like flavour if you can find it.
Storing and freezing
Keeps in the fridge for up to 3 days. Cool within 1 to 2 hours, freeze for up to 2 months, and reheat until steaming hot all the way through.
Questions
Can I make it vegetarian or vegan?
Yes. Use a vegetable stock in place of the caldo de pollo. The mushrooms, chilli and tomato carry plenty of savoury flavour, and the soup becomes vegan.
Which chilli should I use?
Serrano is the classic, but jalapeño is easier to find. Remove the seeds for less heat. Fresh green chillies are not hard to find in UK supermarkets.
Is it gluten free and dairy free?
Yes, with homemade caldo and corn tortillas it has no gluten, dairy, egg or nuts.
More made with mexican chicken stock (caldo de pollo)
Sopa de Papa (Mexican Potato Soup)
GFDFEFPollo en Pipián Verde (Chicken in Green Pumpkin Seed Sauce)
GFDFEFCazuela de Frijol Negro y Barbacoa (Black Bean and Beef Stew)
GFDFEFSopa de Lentejas con Chorizo y Plátano Macho (Lentil Soup with Chorizo and Plantain)
GFDFEFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.