Tortilla Soup

Mark Boughton Photography / syling by Tresa Blackburn
  • Yield: 8 servings


1tablespoon extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1teaspoon chili powder
2teaspoons ground cumin
1teaspoon paprika
1teaspoon dried oregano
1 (28-ounce) can crushed tomatoes, undrained
4cups reduced-sodium chicken broth
2cups water
8 (6-inch) day-old corn tortillas, sliced into strips and baked until crisp
1 (15-ounce) can hominy, drained
1medium poblano, anahiem or jalapeno chile pepper, seeded and chopped
1 (15-ounce) can black beans, rinsed and drained
1 1/2cups cooked, shredded chicken
1/4cup chopped fresh cilantro
1teaspoon salt
Avocado slices
Shredded Manchego or Monterey Jack cheese
Sour cream


  1. Heat oil in a large stockpot over medium heat. Add onion and garlic to pan. Saute until soft. Stir in spices, tomatoes, chicken broth, water and 1/2 of the tortilla strips. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
  2. Stir in hominy and next 5 ingredients (hominy through salt). Simmer 10 minutes.
  3. Pour soup into bowls and top with remaining tortilla strips, avocado, cheese and a dollop of sour cream. Makes 12 cups.

Recipe by Robin Noelle