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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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Credit: Jason Donnelly

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Max Servings:
8
Yield:
9 cups
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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; total fat 6g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 1g; cholesterol 4mg; sodium 1322mg; potassium 703mg; carbohydrates 49g; fiber 8g; sugar 7g; protein 10g; trans fatty acid 0g; vitamin a 858IU; vitamin c 58mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 18mcg; vitamin b12 0mcg; calcium 101mg; iron 3mg.
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