Vegetarian Tortilla Soup Recipe

Preheat the oven to 475 degrees F.

Stack the tortillas and slice them into ½ -inch-wide, 2-inch-long strips

Remove the seeds and membranes from the jalapeno, then chop the peppers. Wash hands after deseeding.

Pit, peel, and dice the avocado into medium pieces, then squeeze some lime juice over the avocado.

Coat a baking sheet with a thin layer of oil.

Toss the tortilla strips in the oil to coat and arrange the strips in a single layer.

Bake for 6 to 8 minutes, or until golden brown, then while the strips are hot, season them with salt.

Place the dried chili pepper onto a baking sheet and bake for about 1 minute, or until the pepper is warmed through.

When cool enough to handle, cut the pepper open and remove the seeds.

In a medium pot or Dutch oven, heat some olive oil on medium until hot.

Add the onion, garlic, jalapeno and chili peppers.

Cook 4 to 5 minutes, or until softened, stirring occasionally.

Stir in the cumin, then the canned tomatoes and vegetable stock.

Simmer for about 3 minutes, then add the hominy, black beans and the seeded chili pepper.

Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.

Discard the dried chili pepper.

Place some of the avocado, radishes, tortilla strips, and queso fresco at the bottom of 2 to 4 bowls.

Divide the soup between the bowls.

Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco.

Garnish with some cilantro, serve with lime wedges and hot sauce, and enjoy!