This loaded vegetarian tortilla soup is filled with smoky poblano flavor, hominy, corn, and black beans and then topped with all the best fixins’, including avocado, crispy tortilla strips, sliced radish, and queso fresco.
The.boy has started rolling his eyes every time I tell him what we’re having for dinner.
Unclear if he’s actually irritated that we seem to be eating essentially the same meal 5 different ways (tacos –> quesadillas –> enchiladas –> burritos –> and now SOUP) or if he just thinks it’s funny.
He keeps licking his plate clean (<–literally), so I’m going to assume it’s the latter and keep on keeping on.
So. TORTILLA SOUP.
Everyone should have a recipe for this in their back pocket at all times.
Not only is it made almost entirely of pantry ingredients, so it’s great in a pinch/on those nights when you’re standing in front of the stove pulling your hair out trying to figure out what to make (<– don’t lie – you’ve been there too).
BUUUUTTTT I dare you to find me the person who doesn’t like a bowl full of rich spiced tomato broth, mouthfuls of black bean/hominy/corn, and all the best toppings in the world (i.e. avocado, salty crispy tortilla strips, and queso fresco crumbles).
Exactly. They don’t exist. And if they do exist, they’re probably felons. Just saying.
While this version of tortilla soup is only mildly spicy to accommodate all of the very sensitive taste buds in my family, you should feel free to add an extra jalapeno (or two!) if you like things hot.
The toppings, while non-negotiable, can be interchanged with all sorts of odds and ends including, but not limited to: guacamole, sour cream, grated cheddar, olives, fresh salsa, etc. And don’t feel like you’re held down by my suggestions – you should always do you when it comes to your soup fixins’ (and most other things in life).
- 1 poblano pepper
- 2 tbsp olive oil, divided
- 1 white onion, diced
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1 tsp ground cumin
- 14 oz tomato puree
- 4 cups vegetable broth
- 1 (14 oz) can black beans, drained and rinsed
- 1 (28 oz) can hominy, drained and rinsed
- 1 lb frozen corn
- kosher salt, to taste
- 6 (6-inch) corn tortillas, cut into thin strips
- 1 avocado, peeled, pitted, and diced
- 4 radishes, trimmed and very thinly sliced
- 8 oz queso fresco, crumbled
- Heat your broiler on high. Place the poblano pepper on a foil-lined baking sheet and broil until skin is completely charred, turning every 5-10 minutes as needed. Remove from the oven and let cool. Once cool, remove the seeds and membranes and dice the pepper. Set aside.
- Lower oven to 475F.
- In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp of the olive oil over medium heat. Add the onion, garlic, jalapeno, and roasted poblano pepper to the pot. Saute until onions are softened and translucent, about 4-5 minutes. Stir in the cumin and saute for a minute, or until fragrant. Add in the tomato puree and vegetable broth. Turn heat up to high and bring to a boil.
- Lower heat and allow to simmer for 3 minutes. Stir in the black beans, hominy, and corn. Return to a simmer and cook for 10-15 minutes, or until slightly thickened, stirring occasionally. Season to taste with salt.
- Meanwhile, toss the tortilla strips with the remaining olive oil and arrange in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Place in the oven and bake for 8-10 minutes, or until crisp and starting to brown. Remove from the oven.
- Divide the tortilla soup between serving bowls. Top with diced avocado, radish slices, crumbled queso fresco, and radish slices. Serve immediately.