Ingredients
- 1 package corn tortillas
- 1 onion, diced
- 4 cloves garlic, diced
- 1+ tablespoon cumin
- 2 teaspoons chili powder
- 1 bay leaf
- ½ teaspoon cayenne pepper
- 1 (15 oz) can diced tomatoes, with juice
- 4+ cups vegetable stock
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can hominy, drained
- Juice of 2 limes
- Neutral oil, for frying
Directions
- Fry 5 or more corn tortillas in a pot with oil until lightly crisped. Remove, drain on paper towels, and cut into small pieces. Set aside.
- In the same pot, sauté onion over medium heat until golden. Add garlic and cook 1 minute more.
- Add cumin, chili powder, bay leaf, and cayenne. Stir and sauté for 2 minutes to toast the spices.
- Turn heat to high and deglaze the pan with the diced tomatoes and their juice. Scrape up any bits from the bottom.
- Add vegetable stock, black beans, and hominy. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes.
- Adjust seasoning and stir in lime juice to taste.
- Add the fried tortilla pieces and simmer for an additional 30 minutes to thicken.
- While soup finishes, cut extra tortillas into strips and fry in oil until crispy for topping.
Notes
- Soup will thicken over time—add extra stock if reheating leftovers.
- Optional toppings: avocado, cilantro, shredded cheese, or a swirl of crema or vegan sour cream.
- This soup is perfect for using up older tortillas or pantry staples.
The Hedonist Cook 