LUNCH

Tortilla soup

Servings: 2-4, Cook time: 30 min

INGREDIENTS

  • 1 dried smoked chili pepper or 1 poblano pepper
  • Avocado oil
  • 1 medium white onion, diced
  • 2 cloves garlic, pressed or minced.
  • 1–2 medium jalapeños
  • 1 tsp ground cumin
  • 14 oz can crushed tomatoes or chunky tomato sauce
  • 32 oz (4 cups) vegetable stock
  • 14 oz can of hominy, rinsed and drained
  • 14 oz can black beans, rinsed and drained
  • Sea salt
  • 6 corn tortillas
  • 1 avocado
  • 2–4 radishes, sliced into super thin rounds
  • 2 oz queso fresco or feta cheese
  • 1 handful cilantro leaves, chopped
  • 1 lime, sliced into small wedges

INSTRUCTIONS

  1. Preheat the oven to 475°F.
  2. Stack the tortillas and slice into ½-inch-wide, 2-inch-long strips.
  3. Seed and chop the jalapeño.
  4. Pit, peel, and dice the avocado; squeeze lime juice over it to prevent browning.
  5. To prepare the tortilla strips, coat a baking sheet with oil, toss the strips in it, and arrange them in a single layer. Bake for 6–8 minutes, or until golden brown.
  6. Toast the dried chili pepper by placing it on a baking sheet and baking for about 1 minute, until warmed through. Cool, then cut open and remove seeds.
  7. In a pot or Dutch oven, heat oil on medium. Add onion, garlic, jalapeño, and poblano (if using), and cook for 4–5 minutes, stirring occasionally until softened.
  8. Stir in cumin, then add canned tomatoes and vegetable stock. Simmer for 3 minutes.
  9. Add hominy, black beans, and the seeded chili pepper. Cook for 8–10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.
  10. Discard the dried chili pepper.
  11. Place some avocado, radishes, tortilla strips, and queso fresco (or feta) in 2–4 bowls. Top with remaining ingredients, garnish with cilantro, and serve with lime wedges and hot sauce if desired.