Tortilla Soup

This soup was amazing. Fresh. Spicy.

Ingredients

• 1 dried smoked chili pepper or 1 poblano pepper (I used a poblano, but would love to try the dried)
• Olive oil
• 1 medium brown onion, diced
• 2 cloves garlic, chopped.
• 1 to 2 medium jalapeños )
• 1 heaping teaspoon ground cumin
• 14-ounce can diced tomatoes
• 32 ounces (4 cups) vegetable stock
• 14-ounce can hominy, rinsed and drained (optional, yummy addition)
• 14-ounce can black beans, rinsed and drained
• Sea salt (didn't use, but did add pepper)
• 6 corn tortillas (6-inch, taco-sized) (didn't use...used corn tortilla chips)
• 1 avocado
• 4 radishes, sliced thinly
• 2 ounces queso fresco or feta cheese (optional), crumbled
• 1 handful cilantro leaves, chopped (I forgot this, but it would have been GREAT)
• 1 lime, sliced into small wedges (more forgetfulness, :(, what is to become of me.)

INSTRUCTIONS

1. Prep work: Preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. Remove the seeds and membranes from the jalapeno (and poblano, if using) and chop the peppers. Wash your hands. Pit, peel, and medium dice the avocado, then squeeze some lime juice over the avocado to prevent browning.
2. (I skipped this whole step.)Bake the tortillas: Coat a baking sheet with a thin layer of oil. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer. Bake 6 to 8 minutes, or until golden brown. While the strips are hot, season them with salt.
3. (Skipped this too since I used poblano)Toast the chili pepper: Place the dried chili pepper onto a baking sheet and bake for about 1 minute, or until the pepper is warmed through. When cool enough to handle, cut the pepper open and remove the seeds. (Wash your hands afterward and avoid touching your eyes!)
4. Make the soup: In a large pot. Heat olive oil on medium until hot. Add the onion first until a little sweaty, then add garlic, jalapeno and poblano peppers . Cook 4 to 5 minutes, or until softened, stirring occasionally. 
5. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, 
6. then add the hominy, black beans and the seeded chili pepper. 
7. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
8. Serve the soup:(This is my favorite part. This could be a great option for a party. People could stack their plates with whatever they like.)
   First, discard the dried chili pepper.
   Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls.
    Divide the soup between the bowls.
   Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta).
   Garnish with some cilantro
   Serve with lime wedges and hot sauce.

NOTES

• Recipe adapted from Blue Apron’s tortilla soup with hominy and queso fresco recipe.
• Recipe yields 4 moderate servings.
• *I used Muir Glen’s chunky tomato sauce. It comes in a BPA-free, 28-ounce can. I saved the leftover sauce for pizza but I probably could have just added it to the pot. (I did not)

Modified from:

https://cookieandkate.com/2013/vegetarian-tortilla-soup/