Tortilla Soup
2 tablespoons vegetable oil
1 medium yellow onion, diced
1 green pepper, diced
4 cloves garlic, minced
1 tablespoon ground cumin, or to taste
64 ounces vegetable broth
1 (28-ounce) can crushed tomatoes
1 (11-ounce) can stewed tomatoes, roughly torn into pieces
2 (11-ounce) cans hominy (or substitute with whole kernel corn, if preferred)
1 (15-ounce) can black beans
2 (7-ounce) cans chopped green chilies, drained
salt, to taste
pepper, to taste
1 avocado, diced
your favorite tortilla chips
1 lime (optional)
vegan cheese (optional)
1. Heat oil in pan. Add and sauté green pepper, onion, garlic, and cumin.
2. In a large pot, combine sautéed vegetables, vegetable broth, crushed tomatoes, stewed tomatoes, hominy, black beans, chilies, salt, and pepper. Bring to a boil, lower heat, and simmer for 30 to 45 minutes.
3. Serve and top with avocado and tortilla chips
4. I prefer to squeeze a wedge of lime into my bowl and sprinkle with “cheese”.
5. Notes: Some people have told me that they find this pretty spicy, but others think it's just right. Adjust the green chilies to your preference. This is the closest thing I can get to a traditional pozole that my family makes - that's why I use hominy instead of corn.
Source of recipe: An altered version of a recipe I found on allrecipes.com
SO HOW'D IT GO?
Be the first to add a comment.