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  • Writer's pictureGabriele Wolf PhD ND

Mexican Soup

With autumn weather the soup season has begun and with such a high Hispanic influence I thought a Mexican Soup recipe would be a good fit for October’s recipe.


2 quarts chicken stock

1 cup tomato paste, preferably organic

4 cloves garlic, mashed

¼ - ½ teaspoon red chili flakes

½ cup fresh lime juice

Sea salt and pepper to taste


Strips of corn or sprouted whole wheat tortilla fried until crisp in olive oil or lard

1 avocado diced

Creame fraiche or sour cream


Bring stock to a boil with tomato past, garlic and red chili flakes. Simmer about ½ hour. Add lime juice and season to taste.

Serve with garnish.

Bon Appetit!

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