Vegan Tortilla Soup with Hominy
Facebook1Twitter0Linkedin0Email1X Yummly0 print Easy| Servings: 6 | Ready In: 20 minutes | Yield: 8 Cups Fire-roasted tomatoes and hominy make this an easy pantry meal, perfect for a weeknight dinner. Authentic flavor comes from a Mexican sofrito: sautéed onion, garlic, lime zest, and spices. Naturally gluten-free and packed with spicy flavor, this soup will help cure any sickness…or tequila overdose. Top with 5 Minute Guacamole and finish the meal with Spicy Mexican Chocolate Sauce with Pineapple Ingredients 1 medium onion, diced 1 jalapeno, stemmed, seeded and minced 1 lime 1 bunch cilantro 1 teaspoon ground cumin 1/2 teaspoon marjoram (or Mexican oregano) 1/2 teaspoon ground coriander 1 teaspoon annatto powder 4 cloves garlic, minced 1 (28-ounce) can fire-roasted diced tomatoes 4 cups water 1 (28-ounce) can hominy, drained and rinsed 6 corn tortillas How It’s Done: Preheat your oven to 375 F. To make the Sofrito: In a large soup pot, combine the onion and jalapeno. Begin sweating over medium heat. Zest the lime and add it to the pot. Separate the cilantro leaves from the stems. Save the leaves for serving and the end of cooking. Chop the stems and add them to the pot. Add the cumin, marjoram, coriander, annatto, and garlic. Cook until aromatic, about 7-8 minutes. Add the canned tomatoes, water, and hominy. Bring to a boil and then reduce to simmer. To bake the Tortilla Strips: While the soup is simmering, thinly slice tortillas. Spread them into an even layer on a baking sheet. Bake at 375 until golden