Long time, no see! Blog posts had to move to the back burner over the last couple of months because I had to prioritize exciting things like writing papers and working, but I’ve decided it’s time to end our hiatus and get back to sharing some tasty things! So to break the break, I’ve prepared (and poorly photographed, sorry) a quick and hearty tortilla soup to get you through the cold winter months!
Since I’ve been so busy, I’ve been looking for things that we can throw together quickly and enjoy throughout the week. When we had our first big cold front (why so early this year?!), I wanted some soup that could warm me up in the evenings. I remembered a tortilla soup recipe from Blue Apron that I had adapted last year, so I found my notes and recreated it. It was even better and easier than I had remembered! Now you can make it and enjoy it, too!
First, dice the onion, garlic, and peppers. This is really the most difficult part of the entire dish, unless you have one of those can openers that likes to be fussy!
Throw those vegetables into a pot and let ’em work up a sweat.
Add in some salt, pepper, and cumin to get the vegetables coated in some delicious flavor.
This picture is absolutely disgusting, but it tastes 10000x better than what my iPhone camera is showing you! I just wanted you to see what it looks like when you follow the next step, which is… open some cans and stir in the remaining ingredients. It sounds difficult, but you’re a kitchen pro and you’ve got this.
When it’s time to make yourself a bowl of this good stuff, you top it off with whatever you want. Personally, I just go for a little cheese and whole grain tortilla. Honestly, a good (white) cheddar or feta is best — we just happened to have the orange stuff on hand, and sometimes that happens.
- 1 onion, diced
- 1 poblano pepper, diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, minced or diced
- 2 tablespoons olive oil
- 2 teaspoons cumin
- salt and pepper (to taste)
- 2 15 oz. can black beans, drained and rinsed
- 1 15 oz. can white hominy, drained and rinsed
- 1 15 oz. can golden hominy, drained and rinsed
- 1 28 oz. can crushed tomatoes
- 4 cups vegetable broth
- Tortilla chips or corn tortilla cut into strips
- Red onion
- Sour cream
- Heat olive oil in a stock pot or Dutch oven over medium-high heat.
- Add garlic, onion, and peppers to the pot. Sauté 6-8 minutes, until the vegetables begin to soften.
- Stir in cumin, salt, and pepper.
- Add the remaining ingredients, stirring to combine.
- Reduce heat to medium and cook 10-15 minutes, stirring occasionally until heated through.
- *I find that cheddar (white, which hasn't been colored) or feta are best with this soup. You can make this vegan by omitting the cheese or using an alternative.
- The original recipe from Blue Apron describes how to make your own tortilla strips and additional toppings.