This is a vegetarian recipe for tortilla soup, but you can add chicken if so desired. The modifications I made are denoted throughout the recipe. The original recipe came from COOKIE + Kate
For this tortilla soup recipe, you’ll need the following:
- 1 poblano pepper
- 1 diced white onion
- 2 minced garlic cloves
- 1 minced jalapeno (I choose to leave this out)
- 1 tsp. cumin
- 14 oz. can of crushed tomatoes (If you want to make it spicier, use Rotel)
- 4 cups low sodium veggie stock (I use chicken bone broth)
- 14 oz. can hominy (it’s similar to corn; learn more about Hominy from the Spruce eats )
- 14 oz. can of low sodium black beans
- 6 corn tortillas
- 2 avocados
- 2 oz. crumbled feta (I use crumbled goat cheese)
- 1 handful chopped cilantro leaves
- 1 lime, sliced
- Sea salt
- Coconut oil
- 2 to 4 sliced radishes (I eliminate these)
- Prep work: Preheat oven to 475 degrees. Stack corn tortillas and slice thin into 1/2 inch wide strips. Remove seeds from peppers and chop. Slice avocado then squeeze a little lime juice on top to prevent browning.
- Bake tortillas: cover cookie sheet with aluminum foil, toss tortillas with a little coconut oil and arrange strips in a single layer. Bake 8-12 minutes depending on the level of crispness desired.
- Make the soup: In a medium pot or dutch oven, heat a splash of coconut oil on medium heat. Add onion, garlic, poblano, and jalapeno to the pan to brown for about 5 minutes; stir continuously. Stir in cumin, canned tomatoes and vegetable stock/bone broth. Simmer for 5 minutes then add hominy and black beans. Cook for 10-12 minutes until slightly thickened. Season with sea salt to taste.
- Serve soup: Place avocados and goat cheese on the bottom of a soup bowl and pour soup over top. Add crispy tortilla strips and cilantro to cover.