Warm up with this spicy tortilla soup.
Stay warm this month with a spicy blend of jalapenos, chilies, and peppers, perfect for lunch and dinner.
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 large sweet onion, diced
- 2 small dried arbol chilies, finely chopped
- 2 tbsp chipotle peppers in adobo sauce
- 1 tsp chili powder
- 1 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 4 cups vegetable stock
- 12 grape tomatoes, quartered
- 2 cups hominy, drained and rinsed
- 2 cups black beans, drained and rinsed
- 8 small yellow corn tortillas,
- cut into 1/4" strips
- 1 tbsp vegetable oil
- 1 cup salsa verde
- 1 avocado, diced
Optional: Lime wedges, sour cream, cilantro sprigs, sliced green onions, sliced jalapenos for garnish.
1 Preheat the oven to 375°F.
2 Heat the olive oil in a large heavy pot over medium heat. Add the garlic and cook for 1 to 2 minutes, until sizzling and fragrant. Add the onion, chilies, chipotle peppers, chili powder, sea salt and cumin.
3 Cook, stirring occasionally, for 20 minutes, until the onions begin to caramelize. Stir in the stock, tomatoes, hominy and black beans, and simmer gently for 30 minutes.
4 Meanwhile, toss the tortilla strips with the vegetable oil on a baking sheet; spread out in a single layer and bake for 12 to 15 minutes, until crispy.
5 Just before serving, stir the salsa verde into the soup. Top bowls with the avocado and garnishes and a handful of the crispy tortilla strips.
Prep and cook time: 2 hours