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Ingredients
- 8 corn tortillas, cut into thin strips
- 1 1/2 tbsp. olive or canola oil
- 1 large onion, diced (white, yellow or red)
- 1 poblano* or green bell pepper, seeded and diced
- 4-5 cloves garlic, peeled and minced
- 1 tbsp. dried oregano leaves
- 6 cups low-sodium vegetable broth
- 1 15-oz. can petite diced tomatoes
- 1 15-oz. can hominy, drained and rinsed
- 1 15-oz. can black beans, drained and rinsed
- 1 15-oz. can white beans, undrained (navy or northern)
- 1/2 tsp. ground black pepper
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
Instructions
- Preheat oven to 325° F. Place the tortilla strips on a baking sheet and spray with non-stick cooking spray. Bake for about 45 minutes, stirring occasionally and applying more cooking spray as needed. The strips should be golden brown and crisp upon cooling. Set aside.
- Heat the oil in a large pot over medium heat until shimmering, then add the onion, pepper and garlic. Sauté until the vegetables have softened and the onions are translucent.
- Stir in all remaining soup ingredients. Bring to a simmer and cook for about 20 minutes to allow the flavors to develop.
- Ladle into bowls. Top with additional garnishes, if desired.