Tortilla Soup with Hominy

Canned fire-roasted tomatoes and hominy make this a quick pantry gluten-free meal.  Baked tortilla strips add a crunchy topping. This is vegan, fat-free Mexican recipe packs healthy spicy flavor.

EASY          Servings: 6      Ready In: 20 minutes

Tortilla Soup with Hominy and Baked Corn Tortilla Strips - Healthy, Gluten-Free, Plant-Based, Oil-Free, Spicy Mexican Recipe

Tortilla Soup with Hominy and Baked Corn Tortilla Strips - Healthy, Gluten-Free, Plant-Based, Oil-Free, Spicy Mexican Recipe

Hominy adds chunky texture and satisfying flavor to this plant-based, healthy, gluten-free vegan soup recipe

Hominy adds chunky texture and satisfying flavor to this plant-based, healthy, gluten-free vegan soup recipe

Corn tortillas are cut into strips and baked until crispy for this oil-free, fat-free healthy recipe

Corn tortillas are cut into strips and baked until crispy for this oil-free, fat-free healthy recipe

Chef's Tip:  Use Fire-Roasted Tomatoes for naturally healthy, fat-free flavor

Chef's Tip:  Use Fire-Roasted Tomatoes for naturally healthy, fat-free flavor

Ingredients

1 medium onion (or 2 small), diced
1 jalapeno, stemmed, seeded and minced
4 cloves garlic
1 lime, zest and juice
1 bunch cilantro, stems and leaves
1 tsp cumin
1/2 tsp. marjoram (or Mexican oregano) 
1/2 tsp coriander
1 tsp annatto powder
28 ounce fire-roasted diced tomatoes
4 cups water
28-ounce canned hominy, drained and rinsed
6 corn tortillas


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Procedure

Gather ingredients.  Preheat oven to 375 F
To prepare the flavoring ingredients: Dice the onion.  Mince the garlic.  Stem, seed and mince the jalapeno.  
Separate the cilantro leaves from the stems.  Save the leaves for serving and the end of cooking.  Chop the stems.  
Zest the lime then cut into wedges.  Save the lime wedges for serving.  
 
In a large soup pot, sweat all of the flavoring ingredients along with the cumin, marjoram, coriander, and annatto with a little bit of water, covered, over medium heat, until aromatic, 10 minutes or so. 
Add the tomatoes and simmer 15 minutes, or until onions are completely soft. 
Stir in hominy and cooking just another minute or two. 
To make the tortilla strips: While the soup is simmering, thinly slice tortillas. Spread them into an even layer on a baking sheet.  Bake at 375 until golden and crispy, about 15 minutes. Toss every 5 minutes or so to ensure even cooking. 
Serve soup, with tortilla strips, cilantro, lime, avocado, or any other favorite toppings.

Chef's Tips: Hominy provides chunky texture, a satisfying substitute for the typical chicken used in this soup.  You can substitute with canned chickpeas, frozen corn, or even cooked black beans.

Yield: 8 cups


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1/6 recipe, about 1 1/2 cups + 1 tortilla)

Calories 206.44
Calories From Fat (10%) 19.78
% Daily Value
Total Fat 2.36g 4%
Saturated Fat 0.35g 2%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 649.99mg 27%
Potassium 503.07mg 14%
Total Carbohydrates 42.82g 14%
Fiber 7.96g 32%
Sugar 9.36g
Protein 6.03g 12%
Calcium 18.23mg 2%
Iron 93.96mg 522%
Vitamin A IU
Vitamin C 6755.92mg 11260%


Can you tell how hot a jalapeno is just by looking at it? Chef Katie Simmons shares a lesson in botany that is a tip for picking the pepper with the right spice. Recipes and more at: www.plants-rule.com