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


Ingredient Checklist


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.

  • 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.


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;