Tortilla Soup with Hominy & Queso Fresco

Tortilla Soup

with Hominy & Queso Fresco

20 MIN
2 Servings
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From the Test Kitchen

Tortilla soup is a beloved Mexican staple that combines crispy tortillas with rich tomato broth. The secret to this hearty, hard-to-resist soup is extraordinary textural contrast. We’re using some of our homemade tortilla strips to provide a crunchy garnish with refreshing radish and creamy avocado, while the rest of the strips become soft and silky when layered under the luscious broth. Hominy—or softened, puffed corn kernels—adds even more deliciously authentic, supple texture to this filling and flavorful meal.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
Tortilla Soup with Hominy & Queso Fresco
Title
  • 4 Corn Tortillas
  • 1 15-Ounce Can Crushed Tomatoes
  • 1½ cups Hominy
  • 3 oz Radishes
  • 2 cloves Garlic
  • 1 Avocado
  • 1 Lime
  • 1 Yellow Onion
  • 1 bunch Cilantro
  • 2 oz Queso Fresco
  • 2 tsps Tortilla Soup Spice Blend (Ground Cumin, Ancho Chile Powder, Chipotle Chile Powder, Smoked Paprika, Dried Mexican Oregano & Ground Coriander)
time-saving
tips & techniques
Corn Tortillas
Two Great Ways of Prepping an Avocado
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Quarter the lime. Stack the tortillas; cut in half, then into ½-inch-wide strips. Peel and small dice the onion. Peel and mince the garlic. Drain and rinse the hominy. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Trim off and discard the stem ends of the radishes; very thinly slice the radishes into rounds. Crumble the queso fresco. Pick the cilantro leaves off the stems; discard the stems and thinly slice the leaves.

Bake the tortilla strips:
2 Bake the tortilla strips:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and bake, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.

Cook the aromatics:
3 Cook the aromatics:

While the tortilla strips bake, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Make the broth:
4 Make the broth:

To the pot of aromatics, add the crushed tomatoes, hominy and 2 cups of water; season with salt and pepper. Simmer, stirring occasionally, 8 to 10 minutes, or until thickened and slightly reduced in volume. Turn off the heat and stir in the juice of the remaining lime wedges; season with salt and pepper to taste.

Finish & serve your dish:
5 Finish & serve your dish:

Place some of the baked tortilla strips, avocado, radishes and queso fresco in 2 bowls. Divide the broth between the bowls. Top with the remaining baked tortilla strips, avocado, radishes and queso fresco. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

Tortilla Soup

Prepare the ingredients:
Handcrafted Japanese Chef's Knife
Two Great Ways of Prepping an Avocado
1 Prepare the ingredients:

Preheat the oven to 450°F. Quarter the lime. Stack the tortillas; cut in half, then into ½-inch-wide strips. Peel and small dice the onion. Peel and mince the garlic. Drain and rinse the hominy. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Trim off and discard the stem ends of the radishes; very thinly slice the radishes into rounds. Crumble the queso fresco. Pick the cilantro leaves off the stems; discard the stems and thinly slice the leaves.

2 Bake the tortilla strips:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and bake, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.

Bake the tortilla strips:
Quarter-Sheet Pan
Cook the aromatics:
3 Cook the aromatics:

While the tortilla strips bake, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

4 Make the broth:

To the pot of aromatics, add the crushed tomatoes, hominy and 2 cups of water; season with salt and pepper. Simmer, stirring occasionally, 8 to 10 minutes, or until thickened and slightly reduced in volume. Turn off the heat and stir in the juice of the remaining lime wedges; season with salt and pepper to taste.

Make the broth:
Finish & serve your dish:
5 Finish & serve your dish:

Place some of the baked tortilla strips, avocado, radishes and queso fresco in 2 bowls. Divide the broth between the bowls. Top with the remaining baked tortilla strips, avocado, radishes and queso fresco. Garnish with the cilantro. Enjoy!

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