Recipe: Tortilla soup with chipotle, avocado and hominy
Stay warm this month with a spicy blend of jalapenos, chilies, and peppers, perfect for lunch and dinner.
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Cooking tools:
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Baking sheet
- Mixing bowl
- Colander
- Ladle
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 large sweet onion, diced
- 2 small dried arbol chilies, finely chopped
- 2 tbsp chipotle peppers in adobo sauce
- 1 tsp chili powder
- 1 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 4 cups vegetable stock
- 12 grape tomatoes, quartered
- 2 cups hominy, drained and rinsed
- 2 cups black beans, drained and rinsed
- 8 small yellow corn tortillas, cut into 1/4" strips
- 1 tbsp vegetable oil
- 1 cup salsa verde
- 1 avocado, diced
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