Frankly, I’m not a huge fan of soup unless it’s super hearty. But I found this recipe and decided it might be up my alley!
Tortilla Soup with Hominy
Here’s the actual recipe from Blue Apron: Tortilla Soup
Again, took some liberties and did some substituting:
4 Corn Tortillas [similar to what we did with the salad, just used tortilla chips]
1 15-Ounce Can Crushed Tomatoes
1½ cups Hominy
3 oz Radishes
2 cloves Garlic
1 Yellow Onion
1 bunch Cilantro
2 oz Queso Fresco [the grocery store didn’t have queso fresco! We used feta cheese instead]
2 tsps Tortilla Soup Spice Blend (Ground Cumin, Ancho Chile Powder, Chipotle Chile Powder, Smoked Paprika, Dried Mexican Oregano & Ground Coriander) [made the decision to just use a taco seasoning mix]
Started by chopping all the necessary ingredients. The onion we picked up was huge so we ended up only using about 3/4 of it. Also, that bunch of cilantro was giant, we ended up not using as much so if you know how much you like cilantro, you can easily figure out how much you really want! Oh, and of course, we were quite liberal with how much cheese we used 😉
Heated up some olive oil and mixed in the onions, garlic and the spice mix for about 3 minutes or so.
Then just poured in the tomatoes, hominy (that I drained and rinsed), and 2 cups of water. Simmered that for 8 minutes.
At seemingly random intervals, we just threw in some salt and pepper too!
Once the broth portion has simmered for enough time, we squeezed 3/4 of the lime left (the first 1/4 was used to prevent the avocado from browning) to the broth. Then added some ingredients to an empty bowl before pouring in the soup.
And top with the rest of the ingredients!
I added some sour cream on top as well (because I love it) and since it had a bit of spice to it. I did not have high hopes for how it would turn out, but now I have a new favorite soup! It was delicious!! And super easy to make and change up however you prefer. Perfect for the dead of winter (which I wouldn’t say has happened yet, but soon…)