Creamy Tortilla Soup with Hominy

Hominy is criminally underrated and underused in the food world. Even in Mexican food I don't see it used often. What gives? It tastes like a corn tortilla and bean combined in one! It's perfect to bulk up soups and stews, tastes great in tacos and burritos and even makes a great salsa. The only drawback I've noticed is that I can only find it in 28oz cans which is sometimes just way too much. Thankfully this recipe calls for the whole can and none will go to waste.

One Year Ago Today Fennel Latkes with Pear Chutney

Two Years Ago Today Sun Dried Tomato & Broccoli Stromboli

Three Years Ago Today Earl Gray Cranberry Oat Bars


Creamy Tortilla Soup with Hominy
serves 4
2 tbl canola oil
1 medium red onion, small dice
1 jalapeno, minced (seeds removed, optional)
1 1/2 cup minced napa cabbage
3 garlic cloves, minced
1-28oz can white hominy, drained and rinsed
10oz frozen yellow corn kernels
10 yellow corn tortilla chips (I highly recommend Juanita's brand)
1 tbl salt
1 tsp pepper
1 tsp cumin
1 tsp paprika
1/2 tsp dried oregano
1-15oz can pinto beans, drained and rinsed
1-15oz can tomato sauce
1-15oz can coconut milk
1/2 cup minced cilantro
2 avocados, medium dice, for garnish
vegan sour cream, for garnish
tortilla chips, for garnish

In a large pot, saute the onion and jalapeno in oil until tender and fragrant, 5 minutes. Add the cabbage and garlic and cook until the cabbage has wilted, 5 minutes more. Add the hominy, corn, tortilla chips, salt, pepper, cumin, paprika and oregano and stir to combine. Cook 3-5 minutes more. Add the pinto beans, tomato sauce, coconut milk and bring to a boil. Reduce to a simmer and cover. Cook for 25 minutes.
Taste and season with salt and pepper. Stir in the cilantro, reserving a bit for garnish.
Serve in bowls with avocado, sour cream and tortilla chips.