It’s that time of year when I want to eat soup and only soup. It’s too damn cold for anything else! Tortilla soup happens to be one of my all-time favourite soups. It’s so flavourful, spicy and healthy but also hearty enough to make it your meal. I love the addition of hominy to this soup because it adds an extra salty bite and it’s a great thickener, so you don’t have to add as many tortillas. I like spicy foods but you can adjust this soup to your desired preference, just eliminate the cayenne pepper and/or the jalapeño seeds. If you really want comfort food, just dip in a gooey cheesy quesadilla to make this the ultimate tomato soup and grilled cheese combination (with a twist)!

Yield: 4-6 bowls

Ingredients:

• 1 Spanish onion, chopped
• 2 garlic cloves, chopped
• 1 jalapeño, chopped (seeds removed if desired – I removed half)
• 1 28oz. can of peeled whole tomatoes, including juice
• 1 can of hominy, drained and rinsed
• 1½ cups vegetable or chicken broth (I used homemade veggie)
• ¾ tsp cumin
• ¾ tsp paprika
• ½ tsp oregano
• ¼ tsp garlic powder
• ¼ tsp cayenne (if desired)
• 1 tsp salt
• ¼ tsp pepper
• juice of 1 lime
• 2 small tortillas, cut in half and then sliced
• diced avocado for garnish
• cilantro for garnish
• oil for frying

Preparation:

Add about a ¼ inch of oil to the bottom of a pot and set heat to medium-high. When it’s hot, add the tortilla strips and fry until golden brown, flipping once. Fry in batches as to not overcrowd and so each crisps up nicely. Remove with a slotted spoon and drain on a paper towel. Set aside.

In that same pot that the tortillas were just in, turn the heat to medium and add in the onions to remaining oil (if needed, add a touch more oil). Sauté the onions for a couple of minutes until slightly translucent. Add in the garlic, jalapeño, cumin, paprika, oregano, garlic powder, cayenne, salt and pepper. Sauté for another couple of minutes. Add in the can of tomatoes, stirring and gently smashing. After a couple of minutes add in 1 cup of the broth and ½ the can of drained hominy. Give it a good stir and let simmer for 7-10 minutes to get the raw tomato can taste out of there.

Next, turn the heat off and blend with an immersion blender until smooth. Turn the heat back on low and add in the remaining broth and hominy. Stir for a few minutes and taste to see if more salt is needed. Right before serving, stir in the lime juice. I like it somewhat thick but you can always add another ½ cup of broth if you would like it thinner or for it to go further. To serve, ladle soup into a bowl and add tortilla strips, so they can soak up some of that goodness. Top with avocado and cilantro and enjoy!