We’ve had some really intense wind storms around these parts lately. I live near the Columbia River Gorge, which is a beautiful area with large hills on either side of a huge river. It has wonderful hiking trails and is green and lush at all times of the year, but it also acts as a giant wind funnel that brings pummeling winds over from eastern Oregon to the western part where I live. The temperature has also dropped down to wintery levels, making for an especially cold start to winter. Every time I open the door I’m blasted with a gust of icy air, which basically makes me want to stay inside my warm house with my bathrobe on all the time. I’ve been trying to make stews and soup on the regular lately to combat the cold winds whipping through the cracks of my old house, and so far it’s working pretty well. Work has also been crazy, all the food companies I work with want their recipes developed in time for the holidays so I’ve been cooking and shooting like a mad woman.

Tortilla Soup by Eva Kosmas Flores | Adventures in Cooking
Tortilla Soup by Eva Kosmas Flores | Adventures in Cooking
My kitchen looks like a series of tornados have come through it, leaving behind sprinkles, cookies, and sea salt (I’m very lucky I have the dogs to be little vacuums for all the crumbs I’m leaving on the floor). Even though I am cooking all day, often times what I’m making does not equate to dinner (i.e. cocktails, thumbprint cookies, and cheesy bread do not a dinner make), so when Blue Apron reached out to me about trying some of their recipes I was completely game. They take less than 40 minutes to make, have send you all of the ingredients, have recyclable packaging, and are 500 to 700 calories per person, so this would help me eat a real dinner instead of just eating a bag of white cheddar popcorn like I tend to do when work gets especially stressful. I also got to choose what dishes and recipes were sent to me, so I stuck with my steadfast proclivity for hot wintery foods and ordered tortilla soup.
Tortilla Soup by Eva Kosmas Flores | Adventures in Cooking
Everything arrived cool, fresh, and in one piece, and the instructions were very clear and helpful (even suggesting a wine pairing that would go with the dish, which is something I always appreciate at the end of a long day on my feet), and it took me less than 40 minutes from the start of recipe prep to the time I was eating this warming tortilla soup. It was hot and spicy with delicious salted homemade tortilla chips on top, (I’d honestly never made tortilla chips myself before and was pleasantly surprised at how easy they were to toss together in the oven). If you have a hectic work schedule and want to learn to cook for yourself and your family in a way that’s healthy and simple, it’s a great gateway to the kitchen.
Tortilla Soup by Eva Kosmas Flores | Adventures in Cooking
Blue Apron is kindly offering 2 free meals for you guys (yay!), you can sign up here, and it’s only available for the first 50 that sign up. You can also peak at some of their other tasty recipes here (hello, rice noodles & coconut matcha broth), and they’re adding to it all the time so there’s a ton of new stuff to try. It was a relief for me to have it for a week so I didn’t have to worry about eating well at the end of each hectic day. I definitely miss it, and am looking forward to when the holiday rush is over so I can go back to having a normal meal schedule again. I’ve already made 4 turkeys in the past 6 weeks, and there’s only so many cold turkey sandwiches a girl can eat…
Tortilla Soup by Eva Kosmas Flores | Adventures in Cooking

Tortilla Soup

Servings 2 servings
Author Eva Kosmas Flores


  • 1 15 ounce can white hominy
  • 1 15 ounce can crushed tomatoes, or 2 cup diced fresh tomatoes
  • 2 large radishes thinly sliced
  • 2 cloves garlic minced
  • 1 avocado
  • 1 medium yellow onion diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crumbled queso fresco
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried ancho chile powder
  • 1/4 teaspoon dried chipotle chile powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander


  1. Preheat the oven to 450°F. Quarter the lime. Stack the tortillas; cut in half, then into ½-inch-wide strips. Peel and small dice the onion. Peel and mince the garlic. Drain and rinse the hominy. Pit, peel and medium dice the avocado; toss withthe juice of 1 lime wedge to prevent browning. Trim off and discard the stem ends of the radishes; very thinly slice the radishes into rounds. Crumble the queso fresco. Pick the cilantro leaves off the stems; discard the stems and thinly slice the leaves.
  2. Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and bake, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.
  3. While the tortilla strips bake, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
  4. To the pot of aromatics, add the crushed tomatoes, hominy and 2 cups of water; season with salt and pepper. Simmer, stirring occasionally, 8 to 10 minutes, or until thickened and slightly reduced in volume. Turn off the heat and stir in the juice of the remaining lime wedges; season with salt and pepper to taste.
  5. Place some of the baked tortilla strips, avocado, radishes and queso fresco in 2 bowls. Divide the broth between the bowls. Top with the remaining baked tortilla strips, avocado, radishes and queso fresco. Garnish with the cilantro. I hope you enjoy this recipe for tortilla soup as much as I did!


Tortilla Soup by Eva Kosmas Flores | Adventures in Cooking


Tortilla Soup by Eva Kosmas Flores | Adventures in Cooking
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