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, top with Guacamole and baked tortilla strips. This is gluten-free, oil-free vegan Mexican recipe packs spicy flavor.
- 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 and crispy, about 20 minutes. Toss every 7-8 minutes or so to ensure even cooking.
To Serve the Vegan Tortilla Soup with Hominy:
Slice the lime into wedges.
When the soup is ready, ladle it into bowls. Garnish with the fresh cilantro. Top with tortilla strips and serve with lime wedges.
Chef Katie’s Tips:
What is Hominy? Hominy is made from dried corn kernels that been treated with alkali so that they puff up and become tender. It provides chunky texture, a satisfying substitute for the typical chicken used in this soup. You can also substitute with canned chickpeas, frozen corn, or even cooked black beans.
What is Sofrito? Sofrito is a Caribbean and Latin American sauce of tomatoes, onions, peppers, garlic, and herbs. It used as the base of this soup.
What is Annatto? Do I need it? Annatto is a red seed. It is often used for its strong red color. In fact, annatto seed is used to give cheddar cheese its orange hue. It can be challenging to find. If you don’t have it, don’t worry – the soup tastes great even without it!
Yield: 8 cups
Amount Per Serving (1/6 recipe, about 1 1/2 cups + 1 tortilla)
Calories From Fat (10%) 19.78
% Daily Value
- Total Fat 2.36g 4%
- Saturated Fat 0.35g 2%
- Cholesterol 0mg 0%
- Sodium 649.99mg 27%
- Potassium 503.07mg 14%
- Total Carbohydrates 42.82g 14%
- Fiber 7.96g 32%
- Sugar 9.36g
- Protein 6.03g 12%
- Calcium 18.23mg 2%
- Iron 93.96mg 522%
- Vitamin C 6755.92mg 11260%
Shopping and Gear List
- Annatto Seed Ground 6oz (170 grams)
- McCormick Gourmet Organic Ground Cumin, 1.5 oz
- The Spice Hunter Marjoram, Mediterranean, Leaves, 0.3-Ounce Jar