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!