• 1 cup water
  • 2 tbsp. salt
  • 3 tbsp high heat oil
  • 3 organic garlic cloves
  • ½ small organic white onion
  • 5 small organic Roma tomatoes or 3 large (about 440 grams), cut in half
  • 3 chiles guajillo, seeds and stems removed
  • 1 Chile ancho, seeds and stems removed
  • 1-2 large handful of Que Pasa Day of the Dead Tortilla Chips
  • 2 full stems of organic cilantro
  • 4 cups organic vegetable broth
  • ½ tsp salt
  • Vegan crema for garnish
  • 1-2 ripe organic avocados for garnish


  1. Add 2 tbsp of oil to a pan over medium/low heat.
  2. Once the oil is hot, add the halved organic tomatoes, half of an organic onion and 3 whole organic garlic cloves.
  3. Cook everything on both sides or until golden.
  4. The garlic will be done after 1-2 minutes, once it golden on all sides, add garlic to a blender. The tomatoes and onions will take 4-5 minutes.
  5. Once the tomatoes and onion have a golden color and are soft, add to the blender.
  6. Add an additional tablespoon of oil to the same pan and add the chiles.
  7. Cook the chiles for 30 seconds to a minute on each side.
  8. Add to the blender followed by a generous handful of Que Pasa Day of the Dead Tortilla Chips and 2 cups of organic vegetable broth.
  9. Blend on high for 2 minutes.
  10. Pour the blended mixture into a pot over medium/ low heat and add in 2 additional cups of broth, 3/4 tsp salt, 2 full stems of organic cilantro.
  11. Bring to a simmer for 10 minutes.
  12. Taste and add more salt to your liking.
  13. Serve hot with a handful of Que Pasa Day of the Dead Tortilla Chips, diced avocado and a drizzle of crema.