Mini Vegetable Tortilla Shooters with Chicken Cheese Taquitos | Easy Home Meals

Ingredients

• 1 Tbsp. of unsalted butter
• 1 small diced yellow onion
• 4 cloves of garlic
• ½ small diced jalapeño, seeds removed
• ½ small diced poblano pepper, seeds removed
• 1 dried chile de arbol, seeds removed
• 2 (28 oz.) cans of white hominy, strained and rinsed
• 2 (15 oz.) cans of black beans, strained and rinsed
• 1 (15 oz.) can of chickpeas, strained and rinsed
• 1 ½ Tbsp. of dried cumin
• 1 Tbsp. of dry oregano
• 3 (15 oz.) cans of crushed tomatoes
• 4 cups of vegetable stock
• 4 cups of crushed corn tortilla chips
• 15 heated Jose Ole Chicken and Cheese taquitos
• Optional Garnishes: sliced green onions, fresh cilantro leaves, avocado, Cotija cheese, lime wedges
• Kosher salt and pepper to taste
• In a large pot on high heat, melt the butter and add in the onions and garlic and caramelize, about 20 minutes.
• Once the onions are brown add in the peppers and sauté for 3 to 4 minutes.
• Next add the hominy, beans, cumin, oregano, tomatoes and stock and simmer for 40 minutes.
• Finish the soup by stirring in the crushed corn tortilla chips, salt and pepper and simmer for another 20 minutes.
• Once the Taquitos are cooked cut them in half on a bias and serve them along with the soup in mini espresso mugs or shot glasses.
• Garnish the soup with the optional garnishes, sliced green onions, cilantro leaves, avocado, Cotija Cheese and lime wedges.