This Mexican-inspired vegetarian tortilla soup is perfect for an easy dinner at home. Hominy, black beans, and corn give the soup a great texture, while the fire-roasted tomatoes add the perfect amount of sweet and smoky flavor.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. Dutch oven heat oil over medium. Add onion, chile pepper(s), garlic, and cumin; cook 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in broth, tomatoes, tomato sauce, and oregano. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in beans, hominy, and, if desired, cream; heat through.

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  • Meanwhile, preheat oven to 375°F. Halve tortillas; cut each half crosswise into 1/2-inch strips. Place tortilla strips on a baking sheet. Bake 10 to 12 minutes or until crisp.

  • Serve soup topped with tortilla strips and desired toppers.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

280 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 4 mg cholesterol; 1322 mg sodium. 703 mg potassium; 49 g carbohydrates; 8 g fiber; 7 g sugar; 10 g protein; 0 g trans fatty acid; 858 IU vitamin a; 58 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 3 mg iron;

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