Loaded Vegetarian Tortilla Soup
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.
Yield: 6 servings
  • 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
  1. 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.
  2. Lower oven to 475F.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the tortilla soup between serving bowls. Top with diced avocado, radish slices, crumbled queso fresco, and radish slices. Serve immediately.
Barely adapted from Cookie + Kate
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/03/loaded-vegetarian-tortilla-soup.html