Vegetable Tortilla Soup

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• 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

  Raw, All commercial varieties

  1 fruit or 201g

• 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

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Dry taco seasoning mix

  Campbell soup company, pace

  ¼ cup or 11g

• Water

  Plain, clean water

  4 cup or 947g

Directions

1. Preheat the oven to 450°F. Stack the tortillas, cut them in half, then into ½-inch-wide strips. Dice the onion and mince the garlic. Thinly slice the radishes. Crumble the queso fresco. Drain and rinse the hominy. Quarter the limes. Dice the avocado and toss with juice from 2 lime wedges. Chop the cilantro leaves.
2. Place the tortilla strips on a sheet pan, drizzle with half the olive oil, and season with salt and pepper. Toss to coat and arrange in a single layer. Toast in the oven for 16 to 18 minutes, stirring halfway, until golden brown and crispy. Set aside.
3. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the garlic, onion, and taco seasoning; cook for 4 to 6 minutes until softened and fragrant.
4. Add the tomatoes, hominy, juice from 2 lime wedges, and 4 cups of water to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer for 14 to 16 minutes until slightly reduced.
5. Divide the soup into 4 bowls. Garnish with queso fresco, radishes, avocado, tortilla strips, cilantro, and remaining lime wedges.

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