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Vegetable Tortilla Soup Fill 1 Created with Sketch.

with Hominy, Avocado & Queso Fresco

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tortilla soup, a staple in Mexico City, was traditionally made with onion, tomatoes and ground tortillas. The recipe gradually traveled north, becoming a fixture of Californian cooking—where the tortillas were added in crispy strips instead. Beautiful and simply satisfying, our version features hominy (more nutritious, puffed-up maize kernels) and a delicious array of toppings: toasted tortilla strips, avocado, cilantro, crumbled queso fresco, peppery radish slices and fresh lime juice. Top each serving however you’d like!

fresh
ingredients
Vegetable Tortilla Soup with Hominy, Avocado & Queso Fresco
Title
  • 1½ cups Hominy
  • 10 Corn Tortillas
  • 1 28-Ounce Can Crushed Tomatoes
  • 4 oz Queso Fresco
  • 4 cloves Garlic
  • 4 oz Radishes
  • 2 Limes
  • 1 Avocado
  • 1 Red Onion
  • 1 large bunch Cilantro
  • 1½ Tbsps Mexican Spice Blend (Ground Cumin, Ground Coriander, Ancho Chile Pepper & Ground Chipotle)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Stack the tortillas; cut them in half, then into ½-inch-wide strips. Peel and small dice the onion. Peel and mince the garlic. Trim off and discard the stem ends of the radishes; thinly slice into rounds. Crumble the queso fresco. Drain and rinse the hominy. Quarter the limes. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves.

Toast the tortillas:
2 Toast the tortillas:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 16 to 18 minutes, or until golden brown and crispy. Remove from the oven and set aside.

Start the soup:
3 Start the soup:

While the tortilla strips toast, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the garlic, onion and spice blend; cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

Finish the soup:
4 Finish the soup:

Add the tomatoes, hominy, the juice of 2 lime wedges and 4 cups of water to the pot of vegetables and spice blend. Season with salt and pepper and stir to thoroughly combine. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 14 to 16 minutes, or until slightly reduced in volume.

Serve your dish:
5 Serve your dish:

Divide the finished soup between 4 bowls. Garnish with the queso fresco, radishes, avocado, toasted tortilla strips, cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Stack the tortillas; cut them in half, then into ½-inch-wide strips. Peel and small dice the onion. Peel and mince the garlic. Trim off and discard the stem ends of the radishes; thinly slice into rounds. Crumble the queso fresco. Drain and rinse the hominy. Quarter the limes. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves.

2 Toast the tortillas:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 16 to 18 minutes, or until golden brown and crispy. Remove from the oven and set aside.

Toast the tortillas:
Start the soup:
3 Start the soup:

While the tortilla strips toast, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the garlic, onion and spice blend; cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

4 Finish the soup:

Add the tomatoes, hominy, the juice of 2 lime wedges and 4 cups of water to the pot of vegetables and spice blend. Season with salt and pepper and stir to thoroughly combine. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 14 to 16 minutes, or until slightly reduced in volume.

Finish the soup:
Serve your dish:
5 Serve your dish:

Divide the finished soup between 4 bowls. Garnish with the queso fresco, radishes, avocado, toasted tortilla strips, cilantro and remaining lime wedges. Enjoy!