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.
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