A hearty, healthy soup that comes together quickly.
Serves: 8Save Share
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 (28-ounce) can crushed tomatoes, undrained
4 cup reduced-sodium chicken broth
2 cup water
8 (6-inch) day-old corn tortillas, sliced into strips and baked until crisp
1 (15-ounce) can hominy, drained
1 medium poblano, anahiem or jalapeno chile pepper, seeded and chopped
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cup cooked, shredded chicken
1/4 cup chopped fresh cilantro
1 teaspoon salt
Shredded Manchego or Monterey Jack cheese
To make the tortilla strips, stack and slice the tortillas into strips. Lightly brush with oil and bake at 350F until golden and crisp.
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.
Stir in hominy and next 5 ingredients (hominy through salt). Simmer 10 minutes.
Pour soup into bowls and top with remaining tortilla strips, avocado, cheese and a dollop of sour cream.