There’s nothing more satisfying than a good bowl of lactose free tortilla soup. This version of the Tex-Mex classic is sure to be a hit with friends and family.
2 tablespoons olive oil
4 garlic cloves, chopped
1 (15-ounce) can hominy
2 tablespoons ancho chile powder
1 jalapeño, seeded and diced
2 teaspoons cumin
2 tablespoons fresh cilantro, chopped
1 cup onion, chopped
2 cups tomato puree
5 cups chicken stock
Freshly ground black pepper, to taste
Juice of 1 lime
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
1 cup crispy tortilla chips, crushed
HEAT the oil in a medium saucepan over medium heat. Add the garlic, hominy, chili powder, jalapeño, and cumin. Cook for 3 minutes, stirring frequently.
ADD the cilantro, onion, tomato puree, and chicken stock. Bring to a boil, reduce the heat slightly, and simmer, uncovered, for 20 minutes.
ADD cheddar, lime juice, salt and pepper after soup has simmered. Add soup to a blender and blend until smooth. If the soup is too thick, thin with a little bit of chicken stock or water.*
DIVIDE soup between four bowls, top tortilla chips, and serve.
*Be careful when blending hot soups. Blend in stages if needed, only filling the blender about a third of the way before putting on the lid. Remove the plastic feeder cap on the lid to allow for steam to rise. Use a kitchen towel and hold the lid down tightly. Start with the lowest speed and gradually build until you’ve reached a desired consistency. If you’re not careful, steam from the soup will create pressure between the soup and the blender lid, and could explode out of the blender, possibly causing burns.
Recipe and photo courtesy of Jon Ashton.