The Recipe

Vegetarian Tortilla Soup

Name: Vegetarian Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Yield: 2 to 4
Ingredients: 14-ounce can crushed tomatoes or chunky tomato sauce*; 1 dried smoked chili pepper or 1 poblano pepper; 1 avocado; 6 corn tortillas (6-inch, taco-sized); olive oil; sea salt; 2 ounces queso fresco or feta cheese (optional); 1 handful cilantro; 1 lime; 14-ounce can hominy, rinsed and drained (optional); 14-ounce can black beans, rinsed and drained; 32 ounces (4 cups) vegetable stock; 1 medium white onion; 1 to 2 medium jalapeÃ±os (optional, use one for medium spicy soup and two for spicy soup); 2 cloves garlic; 1 teaspoon ground cumin; 2 to 4 radishes

COOK TIME : 20 minutesPREP TIME : 10 minutes

From Cookie and Kate

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Ingredients

DESCRIPTION

A hearty, quick and delicious tortilla soup made from scratch. In case you canâ€™t find dried chili peppers or hominy at the store, Iâ€™ve provided substitution suggestions in the recipe below.

INGREDIENTS

14-ounce can crushed tomatoes or chunky tomato sauce*
1 dried smoked chili pepper or 1 poblano pepper
1 avocado
6 corn tortillas (6-inch, taco-sized)
olive oil
sea salt
2 ounces queso fresco or feta cheese (optional)
1 handful cilantro
1 lime
14-ounce can hominy, rinsed and drained (optional)
14-ounce can black beans, rinsed and drained
32 ounces (4 cups) vegetable stock
1 medium white onion
1 to 2 medium jalapeÃ±os (optional, use one for medium spicy soup and two for spicy soup)
2 cloves garlic
1 teaspoon ground cumin
2 to 4 radishes