White Corn Tortilla Soup
This is one of my go-to recipes, since I usually already have everything I need on hand. No “tex-mex” shenanigans! Just fresh, authentic flavors with a real kick. You'll see, you can’t go wrong!
You’ll Need:
2 - 15oz cans hominy
1 - 15oz can red kidney beans
1 large white onion, diced
½ cup of frozen corn kernels
1-2 tbsp of adobo sauce or hot sauce
1-2 fresh tomatoes, seeded and diced
or 1 14-oz can fire roasted tomatoes
½ cup shredded matchstick carrots
fresh corn tortillas
ripe avocado & fresh cilantro for garnish
olive oil
salt + pepper
2 - 15oz cans hominy
1 - 15oz can red kidney beans
1 large white onion, diced
½ cup of frozen corn kernels
1-2 tbsp of adobo sauce or hot sauce
1-2 fresh tomatoes, seeded and diced
or 1 14-oz can fire roasted tomatoes
½ cup shredded matchstick carrots
fresh corn tortillas
ripe avocado & fresh cilantro for garnish
olive oil
salt + pepper
Here's How:
1. In a large soup pot, heat 2 tbsp of olive oil to medium-high. Rinse and drain the hominy and kidney beans.
2. When the oil is hot, add the onions, hominy, kidney beans, frozen corn kernels, and adobo sauce. Season with salt and pepper, and cook for about 5 minutes, letting the vegetables brown a little.
3. Add the fresh or fire roasted tomatoes, the carrots, and enough water to cover the vegetables plus an inch. Cover the pot and bring the soup to a boil. Let it reduce for about 10 minutes.
4. Meanwhile, heat 2 tsp of olive oil in a large skillet to medium heat. Slice the corn tortillas into strips and add them to the skillet. Add a pinch of salt and sauté the corn tortilla strips until they are toasty.
1. In a large soup pot, heat 2 tbsp of olive oil to medium-high. Rinse and drain the hominy and kidney beans.
2. When the oil is hot, add the onions, hominy, kidney beans, frozen corn kernels, and adobo sauce. Season with salt and pepper, and cook for about 5 minutes, letting the vegetables brown a little.
3. Add the fresh or fire roasted tomatoes, the carrots, and enough water to cover the vegetables plus an inch. Cover the pot and bring the soup to a boil. Let it reduce for about 10 minutes.
4. Meanwhile, heat 2 tsp of olive oil in a large skillet to medium heat. Slice the corn tortillas into strips and add them to the skillet. Add a pinch of salt and sauté the corn tortilla strips until they are toasty.
5. Serve the soup. Top with fresh cilantro and diced avocado. Grated queso fresco would be phenomenal, too.
6. It’s a great idea to make a huge batch of the soup and freeze leftover into small containers that you can enjoy over and over again.
Make this soup your own. Like I said, you just can’t go wrong:
- You can also add shredded chicken to this soup. Simply boil some chicken breast or chicken tenders in a separate pot. When it’s cooked, shred the chicken and add it the soup. You can then add the chicken broth instead of water to the soup for extra flavor.
- You don’t have to make your own corn tortilla chips. The store-bought kind is fine, just try to pick ones that are baked or lower in fat.
- You can use canned corn instead of frozen corn kernels – just be sure to rinse and drain as well. You can also use corn on the cob instead.
- If you have leftover rice, add it to the soup at the very end.
