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17Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 dried smoked chili pepper (or 1 poblano pepper)
- olive oil
- 1 white onion (medium, diced)
- 2 cloves garlic (pressed or minced.)
- 2 jalapeños (medium, optional, use one for medium spicy soup and two for spicy soup)
- 1 tsp. ground cumin
- 14 oz. crushed tomatoes (or chunky tomato sauce*)
- 32 oz. vegetable stock
- 14 oz. hominy (rinsed and drained, optional)
- 14 oz. black beans (rinsed and drained)
- sea salt
- 6 corn tortillas (6-inch, taco-sized)
- 1 avocado
- 4 radishes (sliced into super thin rounds)
- 2 oz. queso fresco cheese (optional, crumbled)
- 1 handful cilantro leaves (chopped)
- 1 lime (sliced into small wedges)
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Reviews(1)
Keriana 5 years ago
My family really liked this soup. I used jicama instead of radish and it gave it a good crunch. I also added lime juice from 1 lime but the thing that gave it the taste I love was some canned adobe sauce and some adobe pepper yum!