Vegetable Tortilla Soup

Ingredients

• Tortillas

  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. Heat the oven to 450° F. Stack the tortillas, cut into halves, then into 1/2-inch strips. Dice the onion; mince the garlic. Thinly slice the radishes. Crumble the queso fresco. Drain and rinse the hominy. Cut the limes into wedges. Dice the avocado and toss with the juice from 2 lime wedges. Chop the cilantro.
2. Spread the tortilla strips on a sheet pan. Drizzle with half the olive oil, season with salt and pepper, toss to coat, and arrange in a single layer. Bake 16–18 minutes, stirring halfway, until golden and crisp. Set aside.
3. Warm the remaining olive oil in a large pot over medium heat. Add the onion, garlic, and taco seasoning; cook 4–6 minutes, stirring, until softened and fragrant.
4. Stir in the tomatoes, hominy, juice from 2 lime wedges, and the water. Season with salt and pepper, bring to a boil, then reduce to a steady simmer and cook 14–16 minutes until slightly reduced and flavorful.
5. Ladle the soup into 4 bowls. Top with queso fresco, radishes, avocado, tortilla strips, and cilantro. Serve with the remaining lime wedges.