Vegetable Tortilla Soup

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  10 tortilla or 240g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Radishes

  Raw

  1 cup slices or 116g

• Mexican cheese

  Queso anejo

  4 oz or 113g

• Hominy

  Canned, white

  1 ½ cup or 248g

• Limes

  Raw

  2 fruit or 134g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Dry taco seasoning mix

  Campbell soup company, pace

  ¼ cup or 11g

• Water

  Plain, clean water

  4 cup or 947g

Directions

1. Prepare the ingredients: Preheat the oven to 450 degrees F. Stack the tortillas; cut them in half, then into ½-inch-wide strips. Peel and small dice the onion. Peel and mince the garlic. Trim off and discard the stem ends of the radishes; thinly slice into rounds. Crumble the queso fresco. Drain and rinse the hominy. Quarter the limes. Pit, peel and medium dice the avocado; toss with the juice of 2 lime wedges to prevent browning. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves.
2. Toast the tortillas: Place the tortilla strips on a sheet pan. Drizzle with 1/2 of the olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 16 to 18 minutes, or until golden brown and crispy. Remove from the oven and set aside.
3. Soup: While the tortilla strips toast, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the garlic, onion and spice blend; cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.
4. Finish the soup: Add the tomatoes, hominy, the juice of 2 lime wedges and 4 cups of water to the pot of vegetables and spice blend. Season with salt and pepper and stir to thoroughly combine. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 14 to 16 minutes, or until slightly reduced in volume.
5. Divide the finished soup between 4 bowls. Garnish with the queso fresco, radishes, avocado, toasted tortilla strips, cilantro and remaining lime wedges. Enjoy!

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