- 14-ounce can crushed tomatoes or chunky tomato sauce*
- 1 dried smoked chili pepper or 1 poblano pepper
- 1 avocado
- 6 corn tortillas (6-inch, taco-sized)
- olive oil
- sea salt
- 2 ounces queso fresco or feta cheese (optional)
- 1 handful cilantro
- 1 lime
- 14-ounce can hominy, rinsed and drained (optional)
- 14-ounce can black beans, rinsed and drained
- 32 ounces (4 cups) vegetable stock
- 1 medium white onion
- 1 to 2 medium jalapeños (optional, use one for medium spicy soup and two for spicy soup)
- 2 cloves garlic
- 1 teaspoon ground cumin
- 2 to 4 radishes
- Prepare the ingredients: preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. Peel and press or finely chop the garlic. Peel and small dice the onion. Remove the seeds and membranes from the jalapeno (and poblano, if using) and chop the peppers. Wash your hands. Small dice the queso fresco or crumble the feta. Slice the radishes into super thin rounds. Slice the lime into small wedges. Pit, peel, and medium dice the avocado, then squeeze some lime juice over the avocado to prevent browning. Roughly chop the cilantro leaves.
- Bake the tortillas: coat a baking sheet with a thin layer of oil. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer. Bake 6 to 8 minutes, or until golden brown. While the strips are hot, season them with salt.
- Toast the chili pepper: place the dried chili pepper directly on the oven racks. Bake for 30 seconds to 1 minute, or just until the pepper is warmed through. When cool enough to handle, cut the pepper open and remove the seeds. (Wash your hands afterward and avoid touching your eyes!)
- Make the soup: in a medium pot or Dutch oven, heat some olive oil on medium until hot. Add the onion, garlic, jalapeno and poblano peppers (if using). Cook 4 to 5 minutes, or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, then add the hominy, black beans and the seeded chili pepper. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
- Serve the soup: first, discard the dried chili pepper. Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls. Divide the soup between the bowls. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta). Garnish with some cilantro and serve with lime wedges and hot sauce, if desired.
Recipe type: Entree
Serves: 2 to 4